Chicken Pumpkin Peanut Stew Recipes

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WEST AFRICAN-STYLE PEANUT STEW WITH CHICKEN



West African-Style Peanut Stew with Chicken image

African-inspired spices infuse the peanut butter and tomato base of this hearty one-pot stew starring chicken, sweet potatoes, and collard greens. This recipe, which appeared in Allrecipes magazine's Dec/Jan 2020 issue, comes from Ellie's new cookbook, "Whole in One: Complete, Healthy Meals in a Single Pot, Sheet Pan, or Skillet". This keeps up to 4 days, chilled in an airtight container.

Provided by Ellie Krieger

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 1h

Yield 6

Number Of Ingredients 18

1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
1 teaspoon salt, divided
¼ teaspoon ground black pepper
3 tablespoons peanut oil, divided
2 cups diced onion
2 cloves garlic, minced
2 tablespoons minced fresh ginger root
1 teaspoon ground coriander
½ teaspoon ground cumin
¼ teaspoon ground turmeric
¼ teaspoon ground cinnamon
4 cups low-sodium chicken broth
1 (14.5 ounce) can no-salt-added diced tomatoes with juices
1 large sweet potato, peeled and cut into 1-inch cubes
½ bunch collard greens, tough ribs removed and leaves chopped
2 red bell peppers, seeded and chopped
⅓ cup natural peanut butter
6 tablespoons chopped peanuts

Steps:

  • Season chicken with 1/2 teaspoon salt and the black pepper. Heat 1 tablespoon oil in a large pot over medium-high heat. Add half the chicken; cook until no longer pink, 2 to 3 minutes, then transfer to a plate. Repeat with 1 tablespoon oil and remaining chicken.
  • Add remaining 1 tablespoon oil to the pot and reduce heat to medium. Add onion; cook until softened, about 3 minutes. Add garlic, ginger, coriander, cumin, turmeric, cinnamon, and remaining 1/2 teaspoon salt; cook, stirring, 30 seconds.
  • Stir in broth, tomatoes, sweet potato, collard greens, and red bell peppers; bring to a boil. Reduce heat to medium-low; simmer, partially covered, until vegetables are tender, about 20 minutes.
  • Return chicken and accumulated juices to the pot. Return to a boil, then stir in peanut butter; simmer until incorporated and chicken is cooked through, 3 to 5 minutes. Garnish with chopped peanuts.

Nutrition Facts : Calories 444.2 calories, Carbohydrate 32.9 g, Cholesterol 61.2 mg, Fat 21.2 g, Fiber 7.4 g, Protein 33.2 g, SaturatedFat 4.2 g, Sodium 702.1 mg, Sugar 11 g

SPICY PEANUT AND PUMPKIN SOUP



Spicy Peanut and Pumpkin Soup image

This recipe is a promise of warmth on those cool autumn nights. Habanero chiles and peanuts both feature heavily in Nigerian cuisine, and this soup is an adaptation of a long-simmered stew common to much of West Africa. Don't be afraid of a chile with seeds: The fragrant oils from these peppers are worth every bite. The peanut butter and coconut milk mellow the warmth of the chile to a gentle, lingering heat, but you can also take the chile out before the soup is puréed. An optional spoon of honey to the soup will round out the flavors, and a dollop of crème fraîche or yogurt will further temper the heat. Serve with a baguette or sourdough bread for dipping.

Provided by Yewande Komolafe

Categories     dinner, weekday, soups and stews, appetizer, main course

Time 35m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons olive oil
1 medium onion, peeled and diced (about 1 1/2 cups)
4 garlic cloves, smashed
1 (1-inch) piece ginger, peeled and chopped
1/2 habanero or bird's eye chile
1 (14-ounce) can pumpkin purée
3 cups water or chicken or vegetable stock
1 (13-ounce) can coconut milk
1 tablespoon agave or honey (optional)
1/4 cup unsweetened natural peanut butter
Salt
2 tablespoons sliced fresh chives
1/4 cup crème fraîche or yogurt (optional)

Steps:

  • In a large stock pot, heat oil over medium heat. Add onion, garlic and ginger, and cook, stirring frequently until softened and just beginning to brown around the edges, about 4 minutes. Stir in the chile and pumpkin purée, and whisk in the water or stock. Bring to a boil, reduce the heat and allow to simmer on low, giving an occasional stir, for 20 minutes or until slightly reduced and thickened. Remove the chile after the soup simmers if you don't care for much spice.
  • Add coconut milk, agave or honey (if using), and peanut butter to the pot. Using an immersion blender or working in batches in a standing blender, purée the soup until smooth. Season with salt and keep warm over low heat. Do not bring soup up to a simmer or boil at this point. (This reduces the risk of the oils in the peanut butter separating and breaking the soup's smooth texture.)
  • Divide soup between bowls, sprinkle with the chives and a dollop of crème fraîche or yogurt, or a drizzle of olive oil to make it vegan. Serve with a warm crusty baguette or chunks of warm sourdough for dipping.

Nutrition Facts : @context http, Calories 477, UnsaturatedFat 14 grams, Carbohydrate 30 grams, Fat 37 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 21 grams, Sodium 1115 milligrams, Sugar 11 grams, TransFat 0 grams

CHICKEN AND PEANUT STEW



Chicken and Peanut Stew image

Tender pieces of spice-rubbed chicken are cooked in a sauce thickened with peanut butter. This recipe comes from Stacey Solie of Seattle.

Provided by Martha Stewart

Categories     Chicken Recipes

Time 1h10m

Number Of Ingredients 12

1 whole chicken (3 1/2 pounds), cut into 8 pieces
1 garlic clove, minced
1 teaspoon ground ginger
1 teaspoon ground coriander
Coarse salt and ground pepper
1 tablespoon canola oil
1 large onion, coarsely chopped
2 jalapeno chiles, finely chopped (seeds and ribs removed for less heat)
6 plum tomatoes, coarsely chopped
1 large sweet potato, peeled and cut into 1-inch chunks
1/3 cup smooth peanut butter
1 can (14.5 ounces) reduced-sodium chicken broth

Steps:

  • Rub chicken with garlic and spices; season with salt and pepper. Heat oil in a large pot or Dutch oven over medium heat. Working in 2 batches, brown chicken on all sides, turning as needed, 6 to 8 minutes. Transfer to a plate; set aside.
  • Add onion and jalapeno to pot, and cook, stirring often, until onion is translucent, 6 to 8 minutes. Add tomatoes and sweet potato; cook, stirring occasionally, 2 minutes.
  • Add peanut butter and broth to pot; bring to a boil. Reduce heat to a simmer, and add chicken. Cover, and simmer until chicken and potatoes are very tender, 25 to 30 minutes. Serve hot.

CHICKEN PUMPKIN STEW



Chicken Pumpkin Stew image

This is a hearty, rich, delicious dish to make on a chilly night, or just whenever you want some warm comfort food. I got this out of a magazine awhile ago and I'm so glad I saved it!

Provided by Midwest Maven

Categories     Stew

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon oil
1 1/2 lbs boneless skinless chicken thighs, fat trimmed, cut into 1 inch pieces
1 medium onion, chopped
1 red pepper, cut into 1 inch pieces
1 teaspoon minced garlic
1 (14 1/2 ounce) can chicken broth
1 (14 1/2 ounce) can diced tomatoes
1 tablespoon smoked paprika
1/2 teaspoon salt
3 cups sugar pumpkin (about 1 lb.) or 3 cups butternut squash, peeled and cut into 1 inch cubes (about 1 lb.)
8 ounces fresh green beans, cut in half
1 tablespoon cornstarch
1/4 cup creamy peanut butter

Steps:

  • Heat oil in large saucepan over medium-high heat. Add chicken; saute 4 minutes or until browned and remove to a plate.
  • Reduce heat to medium and add onions, red pepper pieces, and garlic. Saute 4 minutes until softened.
  • Add 1 1/2 cups broth, the tomatoes, paprika and salt.
  • Bring to a boil; then add chicken, pumpkin and beans.
  • Reduce heat, cover and simmer 12 minutes or until chicken and pumpkin are tender.
  • Meanwhile stir remaining broth, the cornstarch and peanut butter in a bowl until smooth.
  • Add to pot and stir until blended.
  • Cook 2 minutes or until thickened. Enjoy!
  • *Great with some nice crusty bread for dipping, yum :).

Nutrition Facts : Calories 445.2, Fat 19.5, SaturatedFat 4.1, Cholesterol 141.7, Sodium 1086.9, Carbohydrate 27.3, Fiber 6.4, Sugar 10.2, Protein 43.3

CHICKEN PUMPKIN-PEANUT STEW



Chicken Pumpkin-Peanut Stew image

Make and share this Chicken Pumpkin-Peanut Stew recipe from Food.com.

Provided by Julesong

Categories     Stew

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

2 tablespoons canola oil
1 1/2 lbs boneless skinless chicken breasts, cut into chunks
1 large red bell pepper, cored and sliced (can sub green, but I prefer red)
1 medium onion, sliced
1 chicken bouillon cube
1 (14 1/2 ounce) can diced tomatoes with juice
1/2 teaspoon ground cinnamon
1 teaspoon Tabasco sauce
1/2 teaspoon salt
3 cups peeled and cubed sugar pumpkin
1 (1/2 cup) can whole kernel corn
2 tablespoons creamy peanut butter
1 tablespoon cornstarch

Steps:

  • Over medium-high heat, heat oil in a Dutch oven.
  • Stir fry chicken breast until brown on all sides.
  • Remove to a plate and reduce heat to medium.
  • Add onions and green pepper, cook until tender.
  • Add broth, tomatoes, cinnamon, Tabasco sauce and salt.
  • Bring to a boil, reduce heat, cover and simmer for 10 minutes.
  • Add pumpkin and bring back to a boil.
  • Cover and simmer for 5 minutes.
  • Stir in corn and chicken, cover and simmer for 10 minutes or until chicken and pumpkin are tender.
  • Combine peanut butter and cornstarch in a cup until smooth.
  • Add to pot and stir until well blended.
  • Simmer for another 2 minutes or until sauce thickened.

Nutrition Facts : Calories 263.7, Fat 9.3, SaturatedFat 1.4, Cholesterol 65.9, Sodium 615.6, Carbohydrate 16.7, Fiber 2.8, Sugar 6.2, Protein 29.6

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