West African 50 min

Peanut Butter Chicken Stew

Name: Peanut Butter Chicken Stew
Total time: 50 min
Yield: 2 servings
Cuisine: West African
Ingredients: 2.5 lbs bone-in chicken pieces; 1 cup natural peanut butter (smooth); 2 tablespoons tomato paste; 1 large yellow onion, diced; 4 cloves garlic, minced; 1-inch ginger, grated; 1 can (14 oz) diced tomatoes; 3 cups chicken broth; 2 tablespoons neutral oil; 1 Scotch bonnet pepper, pierced once; 2 cups baby spinach or collard greens; 1 teaspoon smoked paprika; Salt and pepper; Steamed rice for serving

high-proteingluten-freedairy-freecomfort-food

Ingredientsfor 2

520

Cal

44g

Protein

16g

Carbs

32g

Fat

12.5 lbs bone-in chicken pieces
21 cup natural peanut butter (smooth)
32 tablespoons tomato paste
41 large yellow onion, diced
54 cloves garlic, minced
61-inch ginger, grated
71 can (14 oz) diced tomatoes
83 cups chicken broth
92 tablespoons neutral oil
101 Scotch bonnet pepper, pierced once
112 cups baby spinach or collard greens
121 teaspoon smoked paprika
13Salt and pepper
14Steamed rice for serving

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Instructions

1
Season chicken with salt and pepper. Heat oil in a large pot over high heat and brown chicken in batches, 4–5 minutes per side. Remove and set aside.
2
Cook onion in the same pot for 5 minutes. Add garlic, ginger, and tomato paste. Cook 3 minutes. Add diced tomatoes and cook 5 more minutes.
3
Whisk peanut butter with 1 cup of chicken broth until smooth. Add to the pot along with remaining broth, paprika, and the pierced Scotch bonnet. Return chicken to the pot. Bring to a simmer, cover, and cook for 30–35 minutes until chicken is very tender. Remove Scotch bonnet.
4
Stir in greens and cook 3 minutes until wilted. Season with salt. The stew should be thick and rich with a deep, nutty flavor. Serve over steamed white rice.