Chicken, Greens, and Peanut Butter Stew

inChicken & Poultry Recipes, Dinner Recipes, Recipes, Soup & Stew Recipes, Southern/Creole Recipes, Vegetable Recipes, Winter Recipes
  • YIELDS | 6 SERVINGS
  • PREP TIME | 20 MINS
  • COOK TIME | 30 MINS

This filling stew is jam packed with flavor and with even more nutrients. It will fill you up on a cold winter’s night and freezes well to enjoy. But it is so good you probably won’t have extras.

Ingredients

  • 4 4-ounce chicken thighs or breasts, boneless skinless
  • 4 cups chicken or vegetable broth
  • 2 tablespoons tomato paste
  • 2 tablespoons neutral oil of choice
  • 1 medium onion, chopped
  • 3 medium carrots, diced
  • 1 red or orange bell pepper, chopped
  • 4 garlic cloves, minced
  • 1 small jalapeño, seeded and diced, more to desired degree of heat
  • 1/2 cup peanut butter of choice
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • 3 cups cubed, peeled or frozen chunks of butternut squash
  • 3 cups kale, swiss chard or other favorite leafy green, stemmed and chopped
  • A few sprigs chopped cilantro or parsley for garnish, optional
  • Kosher salt and freshly ground pepper

Instructions

  1. Season both sides of the chicken with salt and pepper.
  2. Heat a large pot over medium high heat and add the oil.
  3. When the oil is hot add the chicken to the pot and cook until browned on all sides about 4–5 minutes per side.
  4. Move the chicken from the pot and set on to a plate.
  5. Add the chopped bell pepper, onion and carrots and cook for about 4–5 minutes and until the onion is soft.
  6. Add the ginger and garlic and cook for a minute more.
  7. Whisk the tomato paste into the broth and then pour into the vegetable mixture. Stir.
  8. Add all of the remaining spices and the bay leaf and stir to incorporate. Add kosher salt and freshly ground pepper to taste.
  9. Add the chicken and its juices, the greens and squash to the pot.
  10. Reduce the heat to a simmer, cover and cook 15-20 minutes or until the vegetables are tender.
  11. Uncover the pot, remove the bay leaf and cook for five more minutes and until the stew has thickened.
  12. Taste the stew and add any additional kosher salt or freshly ground pepper is needed.
  13. Dish into individual serving bowls and sprinkle with cilantro or parsley, if using.

Notes

Substitute any nut butter, add any favorite greens, and play with the heat level.