Chicken and Peanut Stew
SERVINGS 4
Ingredients
- 1 lb. chicken thighs boneless, skinless
- ½ tsp. cumin
- ½ tsp. sea salt
- 1 tsp. olive oil
- 1 onion chopped
- 2 black pepper chopped
- 1 low-sodium organic chicken 32- fl oz.
- 3 Tbsp. peanut butter
- 3 cloves garlic peeled
- ½ habanero chile seeds removed
- 4 cups collard greens stems removed, chopped
- 1 Can fire-roasted tomatoes 15-oz.
- 1 sweet potatoes cubed ¼ cup roasted, unsalted peanuts, chopped
- ¼ cup mint leaves
- 1 lime cut into wedges
Instructions
- Season chicken all over with cumin and salt. Heat oil in a large pot over medium-high heat. Add chicken; cook for 3 to 4 minutes.
- Flip; cook for an additional 3 to 4 minutes, or until browned on all sides. Remove from pot. Add onion and bell peppers to pot; cook, stirring occasionally, for 5 to 7 minutes, or until soft.
- While onion and peppers cook, add 1 cup
- broth, peanut butter, garlic, ginger, and chile to a blender; cover.
- Pulse until smooth, scraping down sides as needed.
- Return chicken to pot; add collard greens, remaining 3 cups broth, broth mixture, tomatoes, and sweet potato.
- Bring to a boil; reduce heat to low.
- Gently boil, uncovered, for 25 to 30 minutes, or until sweet potato is soft and soup thickens.
- Remove chicken from pot; shred using two forks.
- Return to pot.
- Evenly divide soup among 4 serving bowls; top evenly with peanuts and mint.
- Serve with a lime wedge.
Nutrition
Calories: 4675kcalCarbohydrates: 120gProtein: 350gFat: 306gSaturated Fat: 84gCholesterol: 1447mgSodium: 3250mgPotassium: 5686mgFiber: 28gSugar: 40gVitamin A: 51088IUVitamin C: 430mgCalcium: 858mgIron: 24mg
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