Peanut Butter Chicken Stew with Sweet Potato

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

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.

Ingredients

• 1.5 lbs, boneless and skinless, cut into 1-inch cubes chicken thighs
• 1 large, peeled and diced into 1/2-inch cubes sweet potatoes
• 1 medium, finely chopped onion
• 3 cloves, minced garlic
• 2 tbsp, smooth peanut butter
• 1 tbsp tomato paste
• 1.5 cups chicken broth
• 1/4 cup coconut milk
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup, cooked white rice

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.