Peanut Chicken Stew with Okra

Braised chicken with sweet potatoes, cabbage, carrots, okra and peanut butter

By: Virginia Willis, Celebrity Chef

Prep Time: 15 min
Cook Time: 32 min

RECIPE
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Servings:

Yield: 6 Servings

Ingredients:

1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
¼ teaspoon kosher salt
1/8 teaspoon ground black pepper
1 tablespoon canola oil
½ cup diced onion
1 teaspoon minced garlic
2 tablespoons tomato paste
¼ cup crunchy peanut butter
2 cups reduced-sodium chicken broth
2 cups chopped green cabbage
2 cups frozen, sliced okra (about 8 ounces)
½ pound sweet potatoes, peeled and diced (about 2 cups)
½ cup diced carrots
1 teaspoon finely chopped fresh habanero pepper
1 bay leaf
2 tablespoons lime juice

Allergens:

Gluten, Milk, Peanuts, Soy, Wheat

Nutritional Information

Directions:

Season chicken with salt and pepper. Heat oil in large saucepot or Dutch oven on medium high heat. Add chicken; cook until browned on all sides. Add onion and garlic; cook and stir 5 minutes. Add tomato paste; cook and stir 2 minutes longer.
Stir in peanut butter and chicken broth until smooth. Add cabbage, okra, sweet potatoes, carrots, habanero pepper and bay leaf; bring to a boil. Reduce heat to medium low.
Stirring occasionally, cook about 25 minutes or until chicken is cooked through and vegetables are tender. Remove bay leaf.
Stir in lime juice. Ladle into soup bowls.