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Slow Cooker African Chicken Stew
Nb persons: 4
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| Prep this stew in the morning and come home to a fragrant, one-pot dinner. The chicken, carrots, and potatoes in this hearty stew are sure to leave you feeling satisfied. TIME: 4-6 hours 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. | |
| 1 Tbsp | peanut oil |
| 12 ounces | 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 (14½ ounces) | reduced-sodium chicken broth |
| 1/2 cup | chunky natural unsalted peanut butter |
| 2 Tbsp | tomato paste |
| 1/4 tsp | salt |
| 1/4 tsp | freshly ground black pepper |
1. HEAT 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. COOK 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.
NUTRITION (per serving) 439 calories, 29 g protein, 32 g carbohydrates, 23 g fat, 4 g saturated fat, 71 mg cholesterol, 615 mg sodium, 7 g fiber
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