West African Peanut Stew with Chicken and Rice

Ingredients

• 1.5 lbs Chicken thighs
• 2 tbsp Coconut oil
• 1 medium Onion
• 4 cloves Garlic
• 1 inch Ginger
• 1 medium Red bell pepper
• 1 large Sweet potato
• 1/2 cup Peanut butter
• 1 28 oz can Diced tomatoes
• 2 cups Vegetable broth
• 5 oz Spinach
• 4 cups Cooked rice
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1/4 tsp Cayenne pepper

Instructions

1. 1Place a large heavy-bottomed pot over medium heat. Add the 2 tablespoons of coconut oil and heat until shimmering, about 1 minute. Add the 1.5 lbs of chicken thighs and cook until browned on all sides, about 5-7 minutes total. Remove the chicken from the pot and set it aside on a plate.
2. 2Add the 1 medium onion, 4 cloves of garlic, and 1 inch of ginger to the pot. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes. Add the 1 medium red bell pepper, cut into 1-inch pieces, and the 1 large sweet potato, peeled and cut into 1-inch cubes. Cook for another 5 minutes, stirring occasionally.
3. 3Stir in the 1/2 cup of peanut butter until it is combined with the vegetables. Add the 1 28 oz can of diced tomatoes, 2 cups of vegetable broth, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/4 teaspoon of cayenne pepper. Stir everything together and bring the mixture to a simmer.
4. 4Return the browned 1.5 lbs of chicken thighs to the pot. Make sure the chicken is mostly submerged in the liquid. Cover the pot, reduce the heat to low, and simmer for 20-25 minutes. The chicken is cooked through when its internal temperature reaches 165°F (74°C), and the sweet potatoes should be tender when pierced with a fork.
5. 5Stir in the 5 oz of spinach. Cook, stirring gently, until the spinach has wilted into the stew, which should take about 2 minutes.
6. 6Serve the West African Peanut Stew hot over the 4 cups of cooked rice.

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