Peruvian Chicken Stew with Sweet Potatoes and Peanuts

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

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Nutritional Information

Amount per serving
  • Calories: 350
  • Calories from fat: 26%
  • Fat: 10.2g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 4.1g
  • Polyunsaturated fat: 3.5g
  • Protein: 32g
  • Carbohydrate: 32.4g
  • Fiber: 4.6g
  • Cholesterol: 66mg
  • Iron: 2.4mg
  • Sodium: 478mg
  • Calcium: 53mg

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

  1. Place peanuts in a spice or coffee grinder; process until medium ground.
  2. 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.
  3. 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.
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