Your Future... So Sodexo
Peanut Chicken Stew
Makes 6 servings
1 pound boneless skinless chicken thighs, cut into
1-inch chunks
1/4 tsp. Kosher salt
1/8 tsp. ground black pepper
1 Tbsp. canola oil
1/4 cup diced onion
1 tsp. minced garlic
2 Tbsp. tomato paste
1/4 cup crunchy peanut butter
2 cups reduced-sodium chicken broth
2 cups chopped green cabbage
2 cups frozen sliced okra (about 8 oz)
1/2 pound sweet potatoes, peeled and diced (about 2 cups)
1/2 cup diced carrots
1 tsp. finely chopped fresh habanero pepper
1 bay leaf
2 Tbsp. lime juice
  1. Season chicken with salt and pepper. Heat oil in large saucepot or Dutch oven on medium-high heat. Add chicken; cook until browned on all sides. Add onion and garlic; cook and stir 5 minutes. Add tomato paste; cook and stir 2 minutes longer.
  2. Stir in peanut butter and chicken broth until smooth. Add cabbage, okra, sweet potatoes, carrots, habanero pepper and bay leaf; bring to a boil. Reduce heat to medium-low.
  3. Stirring occasionally, cook about 25 minutes or until chicken is cooked through and vegetables are tender. Remove bay leaf.
  4. Stir in lime juice. Ladle into soup bowls. Serve immediately.
Virginia Willis
Virginia Willis

French-trained Southern chef, Virginia is the author of two cookbooks, Bon App├ętit, Y'All and Basic to Brilliant, Y'all, and has appeared on numerous TV shows including Chopped and Throwdown with Bobby Flay.

 
 
 
 
 
 

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