Chicken and Sweet Potato Peanut Stew
A bowl of this sweet-and-savory stew can warm up even the chilliest days. Sweet potatoes and chicken are added to a hearty stew base of peanut butter and coconut milk, flavored with gingerroot, garlic and a touch of jalapeño. It’s an easy, no-fuss way to serve something surprising but comforting for dinner.
Directions
Recipe Ingredients
- 6 boneless skinless chicken thighs, cut into 2-inch pieces (1 1/2 lb)
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 cup chopped onions
- 2 tablespoons finely chopped fresh gingerroot
- 4 cloves garlic, finely chopped
- 1 medium jalapeño chile, finely chopped
- 3 tablespoons Gold Medal™ all-purpose flour
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes (about 3 cups)
- 1 can (13.66 oz) unsweetened coconut milk (not cream of coconut)
- 1 cup Progresso™ chicken broth (from 32-oz carton)
- 1 bag (5 oz) baby spinach
- 1/2 cup creamy peanut butter
- 1 tablespoon packed brown sugar
- 2 tablespoons lime juice
- 2 teaspoons soy sauce
- 1/3 cup chopped fresh cilantro
- 1/3 cup chopped roasted peanuts
- Lime wedges
Related Recipes
