West African Chicken Stew

This is a twist of a recipe I found some years ago. I’ve been passing the recipe around every year as the weather gets cooler. It’s a great rib sticker! It also freezes well!

Step: 1

Heat the oil in a large, heavy skillet over medium-heat heat; cook the chicken in the skillet until completely brown, 5 to 7 minutes; remove and set aside. Add the onion, potatoes, garlic, pepper, salt, coriander, cumin, and red pepper to the skillet and cook until the onions soften, about 5 minutes. Stir in the water, chicken broth, and peanut butter. Return the chicken to the skillet and top with the spinach. Cover and simmer until the potatoes are cooked through, about 20 minutes.

Per Serving: 595 calories; protein 56.6g; carbohydrates 41.2g; fat 23.6g; cholesterol 117.2mg; sodium 653.3mg.

The name of “stew” can refer to both a dish and a cooking method. Stewing involves slowly cooking piece of meat, raw fruit or beans in a tastefull water based . It’s similar to braising, instead it makes have a few piece of differences. The raw animal vested is chopped into smaller pieces but of being processing menu all of it , and the water based material all of it covers the essential in a stew as compared to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking meal that warms you up on a cold , winter day. It’s right that ; a bowl of old menu of beef stew does have warming featured food , but stew’s cozy factor more than a way beyond preserving you from the cold . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the greatest comfort food, no matter the weather.