Peanut Butter Chicken Stew with Sweet Potato

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Chicken thighs simmered in a velvety peanut sauce with sweet potatoes, finished with a touch of coconut milk for depth. This general-inspired one pot ready in about 50 minutes pairs medium, finely chopped onion, minced garlic, smooth peanut butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 25 min Serves 4 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat; add 1.5 lbs cubed chicken thighs and cook until golden brown on all sides, about 5 minutes.
  2. Step 2: Add 1 medium finely chopped onion and 3 minced garlic cloves to the pot; cook for 3 minutes until onion is translucent and fragrant.
  3. Step 3: Stir in 2 tbsp smooth peanut butter, 1 tbsp tomato paste, 1 tsp dried thyme, 1/2 tsp ground cumin, 1/4 tsp cayenne pepper, 1/2 tsp salt, and 1/4 tsp black pepper; cook for 1 minute until peanut butter melts and combines.
  4. Step 4: Add 1.5 cups chicken broth and 1 large diced sweet potato (1/2-inch cubes), stirring to combine; bring to a simmer.
  5. Step 5: Reduce heat to low, cover, and simmer for 25 minutes until sweet potatoes are tender and chicken is cooked through.
  6. Step 6: Stir in 1/4 cup coconut milk and cook for 2 minutes until heated through.
  7. Step 7: Serve over 1 cup cooked white rice.

Frequently asked questions

How long does Peanut Butter Chicken Stew with Sweet Potato take to make?

Total time is about 50 minutes (25 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Peanut Butter Chicken Stew with Sweet Potato?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium, finely chopped onion from drying out.

Can I substitute ingredients in Peanut Butter Chicken Stew with Sweet Potato?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Peanut Butter Chicken Stew with Sweet Potato for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Peanut Butter Chicken Stew with Sweet Potato?

General one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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