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