Peruvian Chicken Stew with Sweet Potatoes and Peanuts

Peruvian Chicken Stew with Sweet Potatoes and Peanuts Recipe
Randy Mayor; Mary Catherine Muir
Cornmeal and potatoes are two of Peru's ancient staples; this recipe incorporates both. We also use a common Peruvian technique: thickening the broth with ground peanuts.

Yield:

6 servings (serving size: 1 2/3 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 350
Caloriesfromfat 26 %
Fat 10.2 g
Satfat 1.7 g
Monofat 4.1 g
Polyfat 3.5 g
Protein 32 g
Carbohydrate 32.4 g
Fiber 4.6 g
Cholesterol 66 mg
Iron 2.4 mg
Sodium 478 mg
Calcium 53 mg

Ingredients

1/2 cup dry-roasted peanuts
1 tablespoon vegetable oil
1 1/2 cups thinly sliced onion
6 cups water
1/2 cup yellow cornmeal
1 teaspoon salt
1 teaspoon ground cumin
1/8 teaspoon ground allspice
4 cups julienne-cut peeled sweet potato (about 1 pound)
1 1/2 pounds skinless, boneless chicken breast, cut into bite-size pieces
1/4 cup chopped fresh cilantro

Preparation

Place peanuts in a spice or coffee grinder; process until medium ground.

Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 10 minutes or until lightly browned. Stir in ground peanuts, water, and next 5 ingredients (water through sweet potato); bring to a boil. Reduce heat, and simmer 15 minutes. Stir in chicken; cook 10 minutes or until chicken is done. Stir in cilantro.

Note: To make ahead, prepare the soup as directed, but stop before adding the cilantro. Cover soup and refrigerate up to two days. Let stand 30 minutes at room temperature; place in a saucepan over medium heat. Cook the soup until thoroughly heated; stir in cilantro.

Note:

David Ricketts,

Cooking Light

March 2001
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