May's Chicken and Peanut Stew

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 239.0
  • Total Fat: 15.6 g
  • Cholesterol: 49.0 mg
  • Sodium: 442.2 mg
  • Total Carbs: 9.1 g
  • Dietary Fiber: 2.3 g
  • Protein: 17.7 g

View full nutritional breakdown of May's Chicken and Peanut Stew calories by ingredient
Report Inappropriate Recipe

Submitted by:


Serve over rice. We like roasted butternut squash as a side dish. Serve over rice. We like roasted butternut squash as a side dish.
Number of Servings: 12


    3 pounds boneless skinless chicken thighs
    cayenne pepper to taste
    2 tablespoons olive oil
    4 onions, peeled and chopped
    2 cloves garlic, minced
    1 28-oz. can chopped tomatoes (with juice)
    3 cups chicken stock
    8 oz. peanut butter


I brown my chicken in batches since my pan won't hold all the pieces without crowding.

If the stew is too thick add more water and/or stock.


Cut chicken into bites sized pieces. Season with salt & cayenne pepper.

Heat olive oil over medium heat in large heavy-bottom Dutch oven. Saute chicken in oil with garlic and onions for 15 minutes, until chicken is cooked through. Remove chicken and onions and deglaze pan with 1 cup of chicken broth, scraping to loosen any browned bits. Put chicken and onions back in the pan. Add the tomatoes and cook for another 5 minutes.

Mix the peanut butter with the remaining 2 cups of chicken broth. Stir into chicken and cook for another 5 minutes.

Serving Size: makes 12 servings

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.