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Peanut Butter Stew W/chicken And Rice Recipe

Name: Barry's African Restaurants Peanut Butter Stew W/Chicken And Rice Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: African
Ingredients: 2 tbsp unsalted butter or neutral oil (vegetable, canola, or peanut oil); 1 each yellow onion, medium, finely diced; 4 each garlic cloves, minced; 1 tbsp fresh ginger, peeled and minced; 2 tbsp tomato paste; 1 can diced tomatoes (canned, 14 oz / 400 g); 4 cups chicken broth (low-sodium preferred); 3 tbs creamy peanut butter (natural or smooth); 1 cup light coconut milk (optional for creaminess); 2 tbsp soy sauce (or tamari); 2 tbsp fresh lime juice; 1 tbsp brown sugar or honey; 1 tsp smoked paprika; 1 tsp ground cumin; 1 tsp red pepper flakes (adjust to heat preference); 1 tsp salt; 1 tsp black pepper; 1 lb boneless skinless chicken thighs, cut into 1-inch pieces; 2 each carrots, peeled and cut into 1/2-inch rounds; 1 each red bell pepper, seeded and sliced into strips; 4 cups baby spinach or kale, roughly chopped; 1 cup long-grain white rice (or jasmine); 2 cups water; 0.25 tsp salt; 1 tsp butter or oil (optional); 2 tbsp chopped cilantro; 2 tbsp crushed roasted peanuts; 2 each lime wedges; 2 each thinly sliced green onions

Inspired by Barry's African Restaurant

Time50m

Serves4

Make Peanut Butter Stew W/chicken And Rice Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Stew Base

2 tbsp unsalted butter or neutral oil (vegetable, canola, or peanut oil)

1 each yellow onion, medium, finely diced

4 each Garlic cloves, minced

1 tbsp fresh ginger, peeled and minced

2 tbsp tomato paste

1 can diced tomatoes (canned, 14 oz / 400 g)

4 cups chicken broth (low-sodium preferred)

3 tbs creamy peanut butter (natural or smooth)

1 cup light coconut milk (optional for creaminess)

2 tbsp soy sauce (or tamari)

2 tbsp Fresh lime juice

1 tbsp brown sugar or honey

1 tsp Smoked paprika

1 tsp Ground cumin

1 tsp red pepper flakes (adjust to heat preference)

1 tsp Celtic sea salt

1 tsp black pepper

Chicken & Vegetables

1 lb boneless skinless chicken thighs, cut into 1-inch pieces

2 each carrots, peeled and cut into 1/2-inch rounds

1 each red bell pepper, seeded and sliced into strips

4 cups baby spinach or kale, roughly chopped

Rice

1 cup long-grain white rice (or jasmine)

2 cups water

1/4 tsp Celtic sea salt

1 tsp butter or oil (optional)

Garnish (optional)

2 tbsp chopped cilantro

2 tbsp crushed roasted peanuts

2 each Lime wedges

2 each thinly sliced green onions

Method

Rice

Cook rice

Rinse 1 cup rice under cold water until water runs clear. Combine rinsed rice, 2 cups water, 1/4 tsp salt and 1 tsp butter or oil in a small saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover and simmer 15 minutes. Remove from heat and let stand, covered, 10 minutes. Fluff with a fork before serving.

Prep Chicken & Vegetables

Pat chicken pieces dry and season lightly with 1/4 tsp salt and 1/4 tsp black pepper. Slice carrots and bell pepper, and roughly chop spinach or kale if using. Mince garlic and ginger if not already done.

Stew Base & Assembly

Sauté aromatics

Heat 2 tbsp butter or oil in a large wide pot or Dutch oven over medium-high heat. When shimmering, add the diced onion and a pinch of salt; cook until translucent and beginning to brown, about 5–7 minutes. Add minced garlic and ginger and cook 1 minute until fragrant.

Brown chicken

Push the aromatics to the side and add the seasoned chicken pieces in a single layer. Cook without moving 2–3 minutes to brown, then stir and cook until mostly cooked through, about another 2–3 minutes. Transfer chicken to a plate and set aside.

Build flavor

Reduce heat to medium. Add 2 tbsp tomato paste to the pot and cook, stirring, 1–2 minutes to deepen flavor. Add the smoked paprika, ground cumin and red pepper flakes and toast 30 seconds.

Deglaze & simmer

Pour in the diced tomatoes (with juices) and scrape up any browned bits from the bottom of the pot. Add the chicken broth and bring to a gentle simmer.

Incorporate peanut butter

In a small bowl, whisk the creamy peanut butter with 1/2 cup of the hot broth until smooth to prevent clumps. Stir the peanut butter mixture back into the pot. Add soy sauce, brown sugar (or honey), lime juice, and coconut milk (if using).

Cook vegetables & finish stew

Add the carrots and red bell pepper to the pot. Return the chicken and any accumulated juices to the stew. Simmer gently, uncovered, until carrots are tender and chicken is cooked through, about 10–12 minutes. Stir in the chopped spinach or kale in the final 2 minutes until wilted. Taste and adjust seasoning with remaining salt and pepper or additional soy sauce, lime juice, or red pepper flakes as needed.

Thicken if needed

If the stew is thinner than you like, simmer uncovered to reduce for a few minutes, or whisk 1 tsp cornstarch with 1 tbsp cold water and stir in, cooking 1–2 minutes until slightly thickened.

To Serve

Spoon cooked rice into bowls, ladle the peanut butter chicken stew over the rice. Garnish with chopped cilantro, crushed peanuts, sliced green onions and lime wedges. Serve hot.