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–+ servings

Chicken and Peanut Stew

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
SERVINGS 4
Course Appitizer, Snacks & Sides, Dinner, Lunch, Main Course, Main Dish, Side Dish
Cuisine American
Servings 4
Calories 4675 kcal

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
Keyword American, appetizer, Chicken, dinner, lunch, main course, main dish, peanut, side dish, soup, stew
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