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This rich African Chicken Peanut Stew quickly became my favorite comfort food when I need something filling, cozy, and full of taste. When tender chicken meets smooth peanut butter, you get an amazing texture, and the mild kick from cayenne gives it that perfect warm feel.
I first threw this stew together one freezing winter night when we wanted to break away from our typical meals. The moment that peanut butter mixed with those savory spices, our dinner table felt transported somewhere sunny and lively. Now my family asks for it at least twice every month.
What You'll Need
- Chicken thighs: Bone-in ones give the tastiest results but boneless chunks work great too
- Peanut butter: This key player adds smoothness and richness nothing else can match
- Tomato sauce: Cuts through the peanut butter's richness with its tangy punch
- Red bell pepper: Adds a touch of sweetness and makes the dish look gorgeous
- Olive oil: Gets used for browning chicken and cooking the veggies
- Onion: Creates that must-have flavor foundation for complexity
- Cayenne pepper: Brings a nice warmth you can make stronger or milder
- Bouillon powder: Boosts all those yummy savory notes throughout
- Chicken stock: Makes the rich, flavorful liquid base
- Black pepper: Gives a mild heat and extra flavor layer
- Salt: Pulls all the tastes together perfectly
Cooking Method
- Get Your Chicken Ready:
- Rinse chicken thighs well and dry them completely with paper towels. This helps them brown better. Sprinkle salt and black pepper all over both sides, making sure every bit gets seasoned for the best taste.
- Make It Golden:
- Get olive oil hot in a big skillet over medium-high heat until it looks shiny but isn't smoking. Put your seasoned chicken in skin-side down and don't move it for 4-5 minutes until it turns golden. Flip each piece and cook another 3-4 minutes. Take them out and set them aside.
- Start Your Base:
- Pour olive oil into a big soup pot over medium heat. Toss in diced onions and bell peppers and cook them slowly about 5 minutes till onions look clear and slightly golden. Stir now and then so nothing burns and everything cooks the same.
- Make Your Sauce:
- Mix tomato sauce, cayenne pepper, and bouillon powder with your softened veggies. Let this bubble gently for 3-4 minutes so the spices wake up and get more flavorful. You'll notice it thicken slightly and smell amazing during this part.
- Put Everything Together:
- Add chicken stock to the pot and mix well. Put your browned chicken back in, tucking the pieces into the liquid. Let it bubble gently uncovered for 10 minutes so all the flavors can mix while the chicken finishes cooking.
- Add The Secret Ingredient:
- Stir peanut butter into your bubbling stew, carefully mixing it in without breaking up the chicken. Keep cooking another 5-7 minutes until everything thickens up nicely. The peanut butter should melt completely and blend into the sauce.
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The peanut butter truly makes this dish stand out. By my third time cooking it, I found that letting the peanut butter simmer into the stew for at least 5 minutes creates way better flavor than rushing through this last step. My grandma always told me patience makes food taste better, and this stew really shows she was right.
Perfect Pairings
This flexible stew goes great with lots of different sides. In traditional African cooking, it's often served with fufu, a thick dough made from cassava or plantains. If you want fewer carbs, try it over cauliflower rice which soaks up all that tasty sauce. The slight sweetness in the stew also works really well with bitter greens like collards or kale on the side.
Different Ways It's Made
This stew has roots all over Africa, with each area putting their own spin on it. In Ghana, they call it "groundnut stew" and often throw in extra veggies like okra or sweet potatoes. West African cooks might make it spicier with scotch bonnet peppers, while East African versions sometimes mix in coconut milk for extra creaminess.
Saving For Later
This stew keeps really well, so it's great for planning meals ahead. Pop leftovers in sealed containers and they'll stay good in the fridge up to 4 days. The flavors actually get better over time, so day-two stew often tastes even better than when you first made it. For longer keeping, you can freeze it up to 3 months. Just let it cool all the way before putting it in freezer containers, leaving some space at the top since it expands when frozen. Thaw in the fridge overnight and warm it up slowly on the stove, adding a splash of broth if it needs thinning out.
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This dish brings together easy cooking and big flavors in one pot. It works just as well for busy weeknights as it does for when you're having friends over. Hope you enjoy making it as much as everyone will love eating it!
Frequently Asked Questions
- → Can I substitute chicken thighs with other meat?
You can swap the chicken thighs with beef or fish and still get amazing flavor. Just remember cooking times might change a bit based on what you pick. Beef usually needs more time to get tender, while fish cooks up much faster.
- → How spicy is this African Chicken Peanut Stew?
This stew has a medium kick from the cayenne pepper. Want it milder? Just use less cayenne. If you love heat, throw in some habanero or chili pepper like the recipe notes mention.
- → Can I make this dish vegetarian?
For sure! Just use chickpeas, sweet potatoes, or firm tofu instead of chicken, and go with veggie broth rather than chicken stock. You'll still get a tasty, protein-packed stew with all the authentic flavors.
- → What side dishes pair well with this stew?
This hearty stew tastes great with rice (white or brown), couscous, or fufu. If you're watching carbs, try it with cauliflower rice or just enjoy it by itself as a complete meal.
- → How long will leftovers keep in the refrigerator?
Put leftovers in a sealed container and they'll stay good in the fridge for 3-4 days. The taste actually gets better over time, so it's perfect for meal prep. Just make sure to heat it up well before eating.
- → Can I freeze this African Chicken Peanut Stew?
You can freeze this stew for up to 3 months no problem. Let it cool down first, then put it in freezer-safe containers. When you want to eat it, thaw it in your fridge overnight and warm it up slowly on the stove. Add a bit of broth if it's too thick.