Saturday, April 16, 2011

African Chicken Stew

This is a great recipe that I adapted by adding more vegetables.  I've also made it in a slow cooker, which is what the original recipe called for, and in a pan on top of the stove.  Both work well.  It just depends on what is more convenient for you. 

1 tablespoon oil
1# boneless, skinless chicken thighs, cut into pieces
1 medium size onion, chopped
3 cloves garlic, minced
1 jalapeno pepper, seeded and finely chopped
3 carrots, thickly sliced
1 very large sweet potato, peeled and cubed
1 can (2 cups) chicken broth
1/2 cup chunky peanut butter, smooth would be fine too
2 tablespoons tomato sauce
1 cup (or more) frozen corn
Salt & pepper to taste

Note the second time I made the stew, I used some leftover peanut sauce I made for a Thai dish, plus some peanut butter.  It just makes the dish a bit spicier. 

Heat the oil and lightly brown the chicken.  Transfer to a crockpot.  Return the skillet to the heat and add the onion, jalapeno, and carrots.  Cook for a minute or two, then transfer to the crock pot.  Stir in the sweet potatoes, broth, peanut butter and tomato sauce. 

Cook on high for 3-4 hours or low for 5-6 hours or until the vegetables are very tender.  Season with salt & pepper, add the corn and cook just enough to make sure it is warm

If doing it on the stove top, basically follow the same directions but don't put in a crockpot.  When making it on the stove, I added the peanut butter at the end.  This will really help to thicken the stew.  Again, add the corn at the end.  The original recipe didn't call for corn, but I thought it was a good addition.

Adapted from Flat Belly Diet Cookbook