Peruvian Chicken Stew with Sweet Potatoes and Peanuts

1 Review
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Randy Mayor; Mary Catherine Muir
Yield
6 servings (serving size: 1 2/3 cups)
By David Ricketts
March 2001
RECIPE BY Cooking Light

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.

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

Nutritional Information

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

How to Make It

Step 1

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

Step 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.

Step 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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Ratings & Reviews

foodisfuel's Review

foodisfuel
September 13, 2011
I have made this several times and it is delish. One thing to note, one time I made it with regular dry roasted peanuts and the next time with "no salt" dry roasted peanuts. I could really taste an over all difference, likely due to the fact that regular dry roasted nuts have several other seasonings added besides salt. I would just recommend adding a little salt and sautéing a clove of garlic along with the onion (which I will try next time). Also, don't skip the cilantro, it really adds to the overall flavor of the stew.