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Peanut Stew with Chicken and Sweet Potato: SO easy and SO delicious! Healthy too!

Peanut Stew with Chicken and Sweet Potato

Closely adapted from Alice Randall and Caroline Randall Williams.
Course Entree
Cuisine healthy, southern
Author TheSpicedLife


  • 3 cups shredded roasted chicken
  • 1 1/2 cups natural peanut butter (I used freshly ground bought specifically for this recipe)
  • 28 oz canned diced tomatoes or 3 1/2 cups chopped fresh tomatoes (I used canned)
  • 1 T curry powder, plus more to taste
  • 1 t paprika or cayenne powder, depending on heat preference (or a blend of both)
  • 4 cups sweet potato stock (see recipe below)
  • salt to taste, starting with hefty pinch of kosher salt
  • 1/2 cup chopped roasted peanuts (start with slightly less salt if using salted)
  • 1/4 cup chopped cilantro


  1. Place everything but the peanuts and cilantro into a large Dutch oven or soup pot. Bring to a boil over medium heat, stirring.
  2. Once the peanut butter has blended with the stew from the stirring, reduce the heat and simmer gently for 20 minutes, stirring occasionally.
  3. Taste for more curry powder and salt--keep in mind though that if your peanuts are salted you want it a little under-salted.

  4. Ladle into bowls and garnish with chopped roasted peanuts and chopped cilantro.