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black bowl filled with rice and chicken peanut stew with a gold spoon to the side and a gray pot of stew in the background
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Chicken Peanut Stew

Warm up this fall with a bowl of rich and hearty chicken peanut stew, made with diced tomatoes, chicken thighs, creamy peanut butter and sautéed veggies.
Course Main Courses, Soups, Stew
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Servings 4 people
Calories 361kcal
Author Lisa B.


  • 2 1/2 pounds boneless skinless chicken thighs
  • 1 tablespoon oil
  • 1 onion diced
  • 1 green bell pepper diced
  • 1 stalk celery sliced
  • 2 cloves garlic minced
  • 2 tablespoons tomato paste
  • 1 14.5 ounce can diced tomatoes
  • 1 tablespoon creamy peanut butter
  • 1 cup sliced okra
  • Salt and pepper to taste
  • Hot cooked white rice
  • Chopped peanuts for garnish, optional
  • Cilantro for garnish, optional


  • Place the chicken thighs in a large stock pot. Cover them with water.
  • Bring the water to a boil, reduce the heat, then simmer the chicken thighs for 20 minutes. Remove the pot from the heat.
  • Remove the chicken thighs from the pot and set aside until cool enough to chop into 3/4-inch chunks.
  • Reserve three cups of the remaining broth from the pot.
  • Heat the oil in a large skillet over medium heat.
  • Add the onions, bell pepper and celery and cook for 7-10 minutes until the vegetables are tender.
  • Add the garlic and sauté for 30 seconds.
  • Add the tomato paste, diced tomatoes and peanut butter. Stir until combined with the vegetables.
  • Add the reserved chicken broth and okra and bring to a boil.
  • Reduce the heat to medium low, then simmer uncovered for 30 minutes.
  • Add the diced chicken pieces back to the pot and cook until heated through, about 1-2 minutes more.
  • Season with salt and pepper, to taste.
  • Serve over hot cooked rice and garnish with chopped peanuts and cilantro if desired.


Storage. Store any leftover chicken peanut stew in an airtight container in the refrigerator within two hours. Stew should be consumed within four days.
Freezing. Chicken peanut stew will keep for up to three months in the freezer. Transfer the cooled stew to an airtight container, being sure to leave enough room at the top for expansion as the liquid freezes. You can also spoon it into a plastic freezer bag, leave a couple inches for expansion as if freezes, then carefully fold the top of the bag over the remove any air.
Reheating. Allow the chicken peanut stew to thaw overnight in the refrigerator. Once thawed, transfer the stew to a medium saucepan and reheat over medium heat for 10-15 minutes until heated through.
Adapted from The Woks of Life for PeanutInstitute.com


Serving: 1serving | Calories: 361kcal | Carbohydrates: 11g | Protein: 26g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 87mg | Sodium: 447mg | Potassium: 670mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1035IU | Vitamin C: 12mg | Calcium: 40mg