Peruvian Chicken Stew with Sweet Potatoes and Peanuts

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 339.4
  • Total Fat: 13.9 g
  • Cholesterol: 46.2 mg
  • Sodium: 843.3 mg
  • Total Carbs: 29.9 g
  • Dietary Fiber: 3.5 g
  • Protein: 24.9 g

View full nutritional breakdown of Peruvian Chicken Stew with Sweet Potatoes and Peanuts calories by ingredient
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Number of Servings: 5


    • 1/2 cup dry-roasted peanuts
    • 1 tablespoon vegetable oil
    • 1 1/2 cups thinly sliced onion
    • 6 cups water
    • 1/2 cup yellow cornmeal
    • 1 teaspoon salt
    • 1 teaspoon ground cumin
    • 1/8 teaspoon ground allspice
    • 4 cups julienne-cut peeled sweet potato (about 1 pound)
    • 1 1/2 pounds skinless, boneless chicken breast, cut into bite-size pieces
    1/4 cup chopped fresh cilantro


Place peanuts in a spice or coffee grinder; process until medium ground.
Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 10 minutes or until lightly browned. Stir in ground peanuts, water, and next 5 ingredients (water through sweet potato); bring to a boil. Reduce heat, and simmer 15 minutes. Stir in chicken; cook 10 minutes or until chicken is done. Stir in cilantro.
Note: To make ahead, prepare the soup as directed, but stop before adding the cilantro. Cover soup and refrigerate up to two days. Let stand 30 minutes at room temperature; place in a saucepan over medium heat. Cook the soup until thoroughly heated; stir in cilantro.

Number of Servings: 5

Recipe submitted by SparkPeople user GOOFYLADY5692.

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