CHICKEN AND PEANUT STEW
Looking for a chicken and veggie stew with a flavor twist? Triple-peanut flavors hit all the notes in this delicious West African-inspired savory version.
Provided by My Food and Family
Categories Home
Time 2h
Yield 12 servings
Number Of Ingredients 11
Steps:
- Heat oil in large skillet on medium heat. Add chicken; cook 8 to 10 min. or until all pieces are evenly browned on both sides, turning occasionally. Remove chicken from skillet, reserving drippings in skillet; cover chicken to keep warm.
- Mix peanut butter and tomato paste in medium bowl until blended. Add tomatoes and chicken broth; mix well.
- Add onions, carrots and garlic to reserved chicken drippings in skillet; cook 5 min. or until crisp-tender, stirring frequently. Add peanut butter mixture; mix well.
- Return chicken to skillet; stir until evenly coated with sauce. Bring to boil; partially cover skillet with lid. Simmer on medium-low heat 1-1/2 hours or until chicken is done (165ºF). About 20 min. before stew is done, cook rice as directed on package, omitting salt.
- Serve stew over rice; sprinkle with nuts.
Nutrition Facts : Calories 390, Fat 18 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 50 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 24 g
HEALTHIER CHICKEN VEGETABLE STEW
This is a really versatile recipe. I vary it depending on what I have in the fridge. I think the most important ingredients are the onion, garlic, and mushroom. You could probably even do a vegetarian version. This is also a good recipe for people with allergies.
Provided by KIMMORAES
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 1h20m
Yield 4
Number Of Ingredients 18
Steps:
- Heat olive oil in a stockpot over medium-low heat. Cook and stir onion, celery, carrots, and garlic in the hot oil until onion is translucent, about 10 minutes. Add mushrooms to onion mixture and cook, stirring occasionally, until mushrooms are slightly tender, about 5 minutes.
- Stir tomato paste and about 1 tablespoon water together in a bowl until tomato paste is thinned; add remaining water, marjoram, rosemary, paprika, sage, bay leaf, cayenne pepper, and pepper and stir.
- Stir tomato paste mixture into onion mixture; add chicken. Bring mixture to a boil; reduce heat to medium-low, cover stockpot, and simmer until chicken is no longer pink in the center and vegetables are tender, about 40 minutes.
- Stir cornstarch and cold water together in a bowl until smooth. Stir cornstarch mixture and salt into stew; bring to a boil and cook until stew is thickened, 5 to 10 minutes.
Nutrition Facts : Calories 170.7 calories, Carbohydrate 11.8 g, Cholesterol 29.3 mg, Fat 8.3 g, Fiber 2.8 g, Protein 13.1 g, SaturatedFat 1.3 g, Sodium 138.3 mg, Sugar 5.1 g
CHICKEN MAFE
This West African favorite, adapted from Rama Dione and Papa Diagne, balances the richness of peanut butter with tomato and aromatics, cooked down to a thick gravy. The addition of Southeast Asian fish sauce gives the dish depth and is somewhat traditional, given the Vietnamese influence, via the French, in Senegal. But absolutely traditional would be to eat this with guests, directly from a large platter, to demonstrate welcome and unity.
Provided by Francis Lam
Categories soups and stews, main course
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Finely mince 6 cloves garlic and the ginger with a pinch of salt, plenty of black pepper and crushed red-pepper flakes to taste. Season chicken all over with salt, and rub with the garlic mixture. Marinate for three hours or overnight, refrigerated.
- Finely chop the remaining 6 cloves of garlic. In a large Dutch oven, heat the oil over medium-high heat. When it is hot, add the onion, chopped garlic, 2 teaspoons kosher salt and cook, stirring, for 3 minutes, until the onion is starting to become translucent. Stir in the fish sauce, then the tomato paste, and cook, stirring, for 3 minutes, until the paste and onions have combined and are a shade darker. Stir in 6 cups water, scraping up any browned bits.
- Add the chicken, bring to a boil and turn heat down to a moderate simmer. In a mixing bowl, stir a cup of the cooking liquid into the peanut butter, a splash at a time, to loosen it. Pour the peanut butter mixture into the pot, and simmer for 20 minutes. Add the cabbage and carrots, and simmer 10 minutes. Peel and cut the sweet potato and waxy potatoes into 1 1/2-inch chunks, add them and simmer 30 minutes, until the vegetables and chicken are tender and the sauce is like a very thick gravy. (The oil will be separating in the sauce.) If the chicken and vegetables are tender but the sauce is still a little loose, remove them, and let the sauce cook down. Add the chile if using. Taste, adjust seasoning with salt and serve over white rice.
Nutrition Facts : @context http, Calories 848, UnsaturatedFat 33 grams, Carbohydrate 80 grams, Fat 45 grams, Fiber 12 grams, Protein 38 grams, SaturatedFat 9 grams, Sodium 1392 milligrams, Sugar 12 grams, TransFat 0 grams
PEANUT AND TOMATO STEW
A vegan main meal that is quite filling. Serve with noodles, white or brown rice.
Provided by KRISTAB
Categories Soups, Stews and Chili Recipes Stews
Time 40m
Yield 5
Number Of Ingredients 11
Steps:
- Heat oil in a medium saucepan over medium heat. Saute white and red onion, garlic, bell pepper and peanuts for 2 to 3 minutes. Stir in tomatoes, water, onion salt, garlic salt and cayenne pepper; bring to a boil. Reduce heat to low and simmer at least 30 minutes; simmering for 1 1/2 hours is optimal.
Nutrition Facts : Calories 133.5 calories, Carbohydrate 14 g, Fat 7.9 g, Fiber 3.1 g, Protein 4.6 g, SaturatedFat 1.1 g, Sodium 362.5 mg, Sugar 6.4 g
MAFE (PEANUT BUTTER STEW)
Mafe is a Senegalese classic. It is also an entrant into the peanut stew sweepstakes that could be held for dishes from all over the continent. Here the meat of choice is lamb, but mafe could also be prepared from beef or chicken. Traditionally the stew is served with white rice.
Provided by Food Network
Categories main-dish
Yield Serves 4 to 6
Number Of Ingredients 11
Steps:
- Heat the oil in a heavy saucepan, add the onion, and cook over medium heat until it is translucent. Add the meat and continue to cook, stirring occasionally, until it is lightly browned on all sides.
- In a small bowl, mix the peanut butter with the cold water and pour it over the meat. Dilute the tomato paste with the hot water, pour the liquid over the stew, and stir well to make sure all the ingredients are well mixed. Add the remaining ingredients, lower the heat, cover, and cook, stirring occasionally, for 1 hour, or until the meat is tender. Remove the thyme sprigs and bay leaves. Serve hot over white rice.
CHICKEN AND VEGETABLES BRAISED IN PEANUT SAUCE
Categories Chicken Nut Poultry Vegetable Braise Wheat/Gluten-Free Ramadan Dinner Peanut Bell Pepper Turnip Sweet Potato/Yam Winter Party Gourmet Dairy Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 325°F. If using peanuts, blend in a food processor until they form a butter, 2 to 3 minutes. Put fresh or jarred peanut butter in a bowl and gradually whisk in 1 1/2 cups water.
- Pat chicken dry and season with salt. Heat oil in an ovenproof 4- to 5-quart heavy pot (with a tight-fitting lid, for use later) over moderately high heat until hot but not smoking, then brown chicken, uncovered, in 3 or 4 batches, without crowding, about 6 minutes. Transfer chicken to a bowl as browned. Pour off all but about 2 tablespoons fat from pot, then add onion and bell pepper and sauté, stirring occasionally, until onion begins to brown, about 4 minutes. Add garlic and sauté, stirring, 1 minute.
- Stir in peanut butter mixture, remaining 1 1/2 cups water, tomatoes with juice, cayenne (to taste), salt, and chicken with any juices accumulated in bowl and bring to a simmer. Cover pot with lid, then braise chicken in middle of oven until tender, 45 minutes to 1 hour. Transfer chicken with tongs to a large (4-quart) serving dish and keep warm, covered.
- Stir potatoes and turnips into sauce and simmer on top of stove, uncovered, until vegetables are tender, 15 to 20 minutes. Transfer cooked vegetables with a slotted spoon to serving dish.
- Simmer sauce, uncovered, stirring, until reduced to about 4 cups, about 5 minutes. Remove from heat and stir in spinach, then let stand, partially covered, until spinach is wilted, 2 to 3 minutes. Season with salt if necessary, then spoon over chicken.
VEGETARIAN MAFE (AFRICAN STEW)
Make and share this Vegetarian Mafe (African Stew) recipe from Food.com.
Provided by Outta Here
Categories Stew
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in Dutch oven or heavy soup pot over medium-high heat.
- Add the onions and cook until beginning to brown.
- Add vegetables one at a time, sauteing each one for a minute or two before adding the next.
- Stir in tomato sauce and about one cup of water (depending on thickness of stew you desire). Reduce heat & simmer until all the vegetables are tender (15-30 minutes).
- Spoon out half a cup of the broth & mix it with the peanut butter to make a smooth paste. Return to the pot & simmer for 15 minutes.
- Serve over cooked, hot rice (optional).
CHICKEN VEG. STEW IN PEANUT BUTTER TOMATO SAUCE: MAFE
Adapted from Sara's Secrets, this is an Ethiopian dish, that will tantalize your taste buds! I leave out the Scotch bonnet pepper, and use a slice of jalapeno.
Provided by Sharon123
Categories Stew
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large pot, heat oil until hot and brown chicken pieces on all sides. Remove chicken and set aside for now. In the same frying pan, add the onions and stir until limp and slightly brown. Add the tomato paste and salt, and stir well.
- Add all the prepared vegetables and fish sauce to the pot. Return the chicken to the pot and add just enough water to cover. Bring to a boil, stir, and reduce heat to medium. Simmer for approximately 30 minutes. Check the vegetables to avoid overcooking, removing them in a bowl as they are done.
- When all the vegetables are cooked and removed from the stew, add the peanut butter or "tigadege", 1 tablespoon at a time to make sure it is well dissolved in the broth. Add the Scotch bonnet pepper(or jalapeno), if using and simmer until broth thickens, about 20 to 30 minutes.
- Return all the vegetables to the pot and simmer 5 minutes more. Serve over white rice.
Nutrition Facts : Calories 1035.5, Fat 61.8, SaturatedFat 14.7, Cholesterol 155.2, Sodium 2135.2, Carbohydrate 73.5, Fiber 16, Sugar 22.9, Protein 56
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