Cozy Peanut Butter Chicken Stew With Sweet Potatoes

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour

Quick Ingredients

• 2 tbsp neutral oil (canola, avocado, or vegetable)
• 2 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 ½ tsp kosher salt, plus more to taste
• ½ tsp freshly ground black pepper
• 1 large yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp fresh grated ginger
• 2 tbsp tomato paste
• 2 tsp ground cumin
• 1 ½ tsp smoked paprika
• 1 tsp ground coriander
• ½ tsp ground cinnamon
• ⅛–¼ tsp cayenne pepper (optional, to taste)
• 1 large sweet potato (about 1 lb), peeled and ¾-inch diced
• 1 red bell pepper, sliced into strips
• 1 can (14.5 oz / 410 g) diced tomatoes
• 1 can (13.5 oz / 400 ml) full-fat coconut milk
• ¾ cup (180 g) creamy peanut butter
• 2 ½ cups (600 ml) low-sodium chicken broth
• 1 tbsp soy sauce
• 1 tbsp brown sugar or honey
• 1 lime (zest and juice)
• Cooked rice, chopped roasted peanuts, and fresh cilantro, for serving

Do This

• 1. Season chicken with salt and pepper. Heat oil in a heavy pot over medium-high (oil about 350°F / 175°C) and brown chicken in 2 batches; set aside.
• 2. In the same pot, soften onion in remaining oil, then add garlic, ginger, tomato paste, cumin, smoked paprika, coriander, cinnamon, and cayenne; cook until fragrant.
• 3. Stir in sweet potato, bell pepper, diced tomatoes (with juices), chicken broth, soy sauce, and brown sugar. Return chicken and any juices to the pot.
• 4. Bring to a simmer over medium heat, then reduce to medium-low and gently simmer, partially covered, for 20 minutes, stirring occasionally.
• 5. Whisk peanut butter with a ladleful of hot broth in a bowl until smooth, then stir this mixture and the coconut milk into the pot.
• 6. Simmer uncovered 10–15 minutes more, stirring often, until sweet potatoes are tender and stew is thick and velvety. Adjust seasoning with salt, lime zest, and lime juice.
• 7. Serve hot over rice, topped with chopped peanuts and cilantro, with extra lime wedges on the side.

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Why You’ll Love This Recipe

• Deeply comforting, with a rich, velvety peanut and coconut broth that feels like a hug in a bowl.
• Balanced flavors: savory chicken, sweetness from sweet potatoes, gentle heat, and brightness from lime.
• All-in-one dinner: protein, veggies, and sauce in a single pot, perfect for cozy evenings and meal prep.
• Flexible and forgiving: easy to swap veggies, adjust the spice level, or make it creamier or lighter.

Grocery List

• Produce: 1 large yellow onion, 3 garlic cloves, 1 knob fresh ginger, 1 large sweet potato (about 1 lb), 1 red bell pepper, 1 lime, fresh cilantro (for garnish)
• Dairy: None (coconut milk is shelf-stable and listed under pantry)
• Pantry: Neutral oil, kosher salt, black pepper, tomato paste, ground cumin, smoked paprika, ground coriander, ground cinnamon, cayenne pepper, 1 can diced tomatoes, 1 can full-fat coconut milk, creamy peanut butter, low-sodium chicken broth, soy sauce, brown sugar or honey, roasted peanuts, rice (for serving)
• Meat: 2 lb boneless, skinless chicken thighs

Full Ingredients

For the Peanut-Butter Chicken Stew

• 2 tbsp neutral oil (canola, avocado, or vegetable)
• 2 lb boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
• 1 ½ tsp kosher salt, plus more to taste
• ½ tsp freshly ground black pepper
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, finely grated or minced
• 2 tbsp tomato paste
• 2 tsp ground cumin
• 1 ½ tsp smoked paprika (or sweet paprika, if preferred)
• 1 tsp ground coriander
• ½ tsp ground cinnamon
• ⅛–¼ tsp cayenne pepper, to taste (optional for heat)
• 1 large sweet potato (about 1 lb / 450 g), peeled and cut into ¾-inch cubes
• 1 red bell pepper, seeded and sliced into thin strips
• 1 can (14.5 oz / 410 g) diced tomatoes, with juices
• 2 ½ cups (600 ml) low-sodium chicken broth
• 1 tbsp soy sauce (or tamari, for gluten-free)
• 1 tbsp light brown sugar or honey
• ¾ cup (180 g) creamy peanut butter (not natural “separated” style, if possible)
• 1 can (13.5 oz / 400 ml) full-fat coconut milk, well shaken
• 1 lime, zest finely grated and then juiced

To Serve

• 3–4 cups cooked rice (white jasmine, basmati, or brown rice)
• ¼–⅓ cup roasted peanuts, roughly chopped
• Small bunch fresh cilantro, leaves roughly chopped
• Extra lime wedges

Step-by-Step Instructions

Step 1: Prep the ingredients

Before you start cooking, set yourself up for success. Trim excess fat from the chicken thighs and cut them into roughly 1-inch pieces so they cook evenly. Peel the sweet potato and cut it into ¾-inch cubes (if they are too small, they will break down in the stew). Dice the onion, mince the garlic and ginger, and slice the red bell pepper into thin strips. Zest the lime, then cut it in half and juice it into a small bowl. Open the cans of diced tomatoes and coconut milk. Having everything ready will make the cooking process smooth and relaxed.

Step 2: Brown the chicken for deeper flavor

Heat a large, heavy pot or Dutch oven (at least 5-quart capacity) over medium-high heat. When hot, add the oil and let it heat until shimmering but not smoking, about 1–2 minutes (the oil should be around 350°F / 175°C if measured). Pat the chicken pieces dry with paper towels, then season them with 1 ½ tsp salt and ½ tsp black pepper. Add about half the chicken in a single layer and cook for 3–4 minutes per side, until lightly browned but not fully cooked through. Transfer the browned chicken to a plate, then repeat with the remaining chicken. Do not crowd the pan; browning in batches builds a deep, savory base for the stew.

Step 3: Soften the aromatics and toast the spices

Reduce the heat to medium. In the same pot, with the remaining fat, add the diced onion and a small pinch of salt. Cook, stirring often, for 4–5 minutes, until the onion is softened and starting to turn translucent, scraping up any browned bits from the bottom of the pot. Add the minced garlic and grated ginger, and cook for 30–60 seconds more, just until fragrant.

Stir in the tomato paste, cumin, smoked paprika, coriander, cinnamon, and cayenne (if using). Cook this mixture for 1–2 minutes, stirring constantly. The tomato paste should darken slightly in color, and the spices will smell toasty. This step wakes up the spices and adds a rich, slightly smoky backbone to the stew.

Step 4: Add the vegetables and liquids

Add the sweet potato cubes and bell pepper strips to the pot and stir to coat them in the aromatic spice mixture. Pour in the diced tomatoes (with their juices), chicken broth, soy sauce, and brown sugar. Stir well, scraping the bottom to loosen any stuck bits. Return the browned chicken and any accumulated juices on the plate to the pot and stir to combine everything evenly.

Increase the heat to medium-high and bring the mixture just up to a gentle boil, stirring occasionally. As soon as it starts to bubble, reduce the heat to medium-low so the stew simmers gently rather than boiling hard, which helps keep the chicken tender.

Step 5: Simmer until the chicken is tender

Partially cover the pot with a lid (leave it slightly ajar to allow some steam to escape) and let the stew simmer gently over medium-low heat for about 20 minutes. Stir every 5 minutes or so, making sure nothing sticks to the bottom. During this time, the chicken will cook through and become tender, and the sweet potatoes will start to soften, but they do not need to be fully tender yet. If the simmer is too vigorous, lower the heat; you want a gentle, steady bubble.

Step 6: Enrich with peanut butter and coconut milk

After 20 minutes of simmering, turn the heat down to low. Ladle about 1 cup of the hot cooking liquid from the pot into a medium bowl. Add the peanut butter to this bowl and whisk until completely smooth and combined. This step keeps the peanut butter from clumping when it hits the pot.

Pour the smooth peanut mixture back into the stew. Add the coconut milk as well, stirring until the broth turns a rich, creamy orange color. Increase the heat slightly to bring the stew back to a gentle simmer over medium-low. Simmer uncovered for 10–15 minutes more, stirring often, until the sweet potatoes are completely tender and the sauce has thickened into a velvety consistency that comfortably coats the back of a spoon.

Step 7: Finish with lime and adjust seasoning

Turn off the heat. Stir in the lime zest and 1–2 tbsp of the lime juice (start with 1 tbsp, then taste). The lime will brighten the rich, nutty stew and bring everything into balance. Taste and adjust the seasoning: add more salt if it tastes flat, a splash more lime juice if you want extra brightness, or a pinch more cayenne for heat. If the stew is thicker than you like, stir in a splash or two of hot water or chicken broth until it reaches your desired texture. Let the stew rest for 5 minutes to settle and thicken slightly before serving.

Step 8: Serve and garnish

Spoon hot rice into warm bowls, then ladle the peanut-butter chicken stew generously over the top. Sprinkle with chopped roasted peanuts and fresh cilantro. Serve with lime wedges on the side for squeezing over each bowl. The contrast of creamy, savory stew, soft sweet potatoes, tender chicken, crunchy peanuts, and bright herbs makes this dish deeply satisfying and visually inviting.

Pro Tips

• Use chicken thighs for tenderness. Thighs are more forgiving than breasts and stay juicy after simmering. If you use chicken breast, shorten the first simmer by about 5 minutes to prevent dryness.
• Do not skip browning. Taking the time to sear the chicken and toast the spices adds layers of flavor you cannot get by just simmering everything together.
• Control thickness with broth. The stew will thicken as the peanut butter and sweet potatoes cook. If it reduces too much, simply stir in an extra ¼–½ cup of hot broth or water.
• Choose the right peanut butter. A smooth, commercial-style creamy peanut butter gives the most velvety texture. If using natural peanut butter, be sure it is well-stirred and taste the stew before adding extra salt.
• Make it milder or spicier. For a gentle, kid-friendly version, skip the cayenne and use sweet paprika. For more heat, add extra cayenne or a chopped fresh chili with the garlic and ginger.

Variations

• Vegetable-heavy version: Reduce the chicken to 1 lb and add 1 extra sweet potato and 1 cup of diced carrots or cauliflower florets in Step 4. Simmer until all the vegetables are very tender.
• Greens boost: Stir in 3–4 packed cups of baby spinach or chopped kale during the final 5 minutes of cooking. Cook just until the greens are wilted and tender.
• Nut-free twist: Substitute sunflower seed butter for the peanut butter if you need a nut-free option. The flavor will be slightly different but still rich and comforting.

Storage & Make-Ahead

Allow the stew to cool to room temperature, then transfer it to airtight containers. Refrigerate for up to 4 days. The flavors deepen and improve as it rests, making it excellent for meal prep. The stew will thicken in the fridge; when reheating on the stovetop over low to medium-low heat, stir in a splash of water or broth to loosen it to your desired consistency. Stir occasionally until piping hot (at least 165°F / 74°C), then adjust the seasoning with a bit more lime juice and salt if needed.

For longer storage, freeze in well-sealed containers for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stove. Rice can also be made ahead; store it separately and reheat with a sprinkle of water in the microwave or on the stovetop.

Nutrition (per serving)

Approximate values for 1 of 6 servings of stew (not including rice or toppings): about 550 calories; 36 g protein; 34 g fat; 25 g carbohydrates; 5 g fiber; 9 g sugar; 780 mg sodium. Actual values will vary based on brands used, exact portion sizes, and any substitutions.