Chicken Stew with Peanut Sauce
Family-size packs of fresh chicken pieces are often one of the least expensive ways to purchase chicken for the Chicken Stew with Peanut Sauce. Divide the pieces into meal-size portions and freeze in heavy plastic freezer bags for up to 3 months.
2 Tbsp vegetable oil
1 chicken, cut up (about 3 1/2 pounds)
1 large onion, chopped
1 jalapeno, minced
1 cup chicken broth
1/4 cup creamy peanut butter
1 large tomato, chopped
1 tsp salt
4 cup hot cooked rice
Preheat oven to 350°F. Heat oil in a Dutch oven. Add chicken. Cook, turning once, until browned, about 8 minutes per side. Remove from pot.
Drain all but 2 tablespoons drippings from pot. Add onion and jalapeno to pot. Cook until tender.
Return chicken to pot. Add broth, peanut butter, tomato and salt.
Cover pot. Place in oven. Bake until chicken is cooked through, about 25 minutes. Mound rice on a serving platter. Top with chicken.
Chicken Stew with Peanut Sauce tip: This is a great recipe to prepare in your slow cooker. Prepare as directed through step 1, then transfer the ingredients to the slow cooker. Cook on MEDIUM for 2 hours.