African Chicken Stew

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As much as possible, avoid the temptation to lift the lid when using a slow cooker. Every time you take a peek, it takes 20 to 30 minutes for the cooking temperature to return to where it was.

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Total Time:
6 hrs 20 mins
  • 1 tbsp. peanut oil
  • 12 oz. boneless, skinless chicken thighs, trimmed and cut into 24 pieces
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 jalapeno chile pepper, seeded and chopped
  • 1 carrot, thickly sliced
  • 1 sweet potato, peeled and cubed
  • 1 can (14 1/2 ounces) reduced-sodium chicken broth
  • 1/2 c. chunky natural unsalted peanut butter
  • 2 tbsp. tomato paste
  • 1/4 tsp. salt
  • 1/4 tsp. freshly ground black pepper

Directions

    1. Step 1Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, stirring occasionally, for 3 to 4 minutes or until lightly browned. Transfer to a 4-quart slow cooker. Return the skillet to the heat and add the onion, garlic, chile pepper, and carrot. Cook for 1 minute, then transfer to the slow cooker. Stir in the sweet potato, broth, peanut butter, and tomato paste.
    2. Step 2Cook on high for 3 to 4 hours or low for 5 to 6 hours or until the chicken and vegetables are very tender. Season with salt and black pepper.

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