PEANUT STEWED CHICKEN

Peanut Stewed Chicken

Ingredients

• 3 cups chopped cooked chicken
• 1 1/2 cups creamy peanut butter 
• 1 (28-oz.) can diced tomatoes, drained
• 1 tablespoon curry powder 
• 1 teaspoon ground red pepper 
• 4 to 6 cups Sweet Potato Broth 
• 1/2 cup chopped roasted unsalted peanuts 
• Garnish: chopped cilantro

Stir together first 5 ingredients and 4 cups Sweet Potato Broth in a medium stockpot. Bring to a simmer over medium, stirring occasionally, and simmer, stirring occasionally, 20 minutes or until thickened. Stir in up to 2 cups broth, 1/2 cup at a time, until desired consistency is reached. Add salt to taste. Sprinkle with peanuts, and serve immediately.

Sweet Potato Broth

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, sliced 
• 3 celery ribs, chopped 
• 1 carrot, chopped
• 1 peeled and quartered large sweet potato

Step 1

Heat olive oil in a large stockpot over medium. Add onion, celery, and carrot. Cook, stirring often, 8 to 10 minutes or until vegetables are tender.

Step 2

Add sweet potato, cloves, desired amount of kosher salt and freshly ground black pepper, and water. Increase heat to high, and bring to a boil. Reduce heat to medium-low, and simmer 30 to 35 minutes or until sweet potato is tender. Discard cloves. Let mixture stand 15 minutes.

Step 3

Process, in batches, in a food processor or blender until smooth. Season with salt and pepper. Use immediately, or cool completely, and refrigerate in an airtight container up to 5 days.