Source: Midwest Living


Recipe Summary

1 hr 30 mins


Ingredient Checklist


Instructions Checklist
  • Skin chickens, if you like.

  • In a 6- to 8-quart Dutch oven, combine chickens, water, the halved onion, and ginger. Bring to boiling; reduce heat. Cover and simmer for 40 minutes or until chickens are very tender and no longer pink.

  • Remove chickens. Remove halved onion and discard. Skim fat from broth; set broth aside.

  • When chickens are cool enough to handle, remove meat from bones; discard skin, if present, and bones. Chop meat and set aside.

  • Meanwhile, in same Dutch oven, cook tomato paste in hot oil for 2 minutes. Add the chopped onions and cook for about 5 minutes more or until onions are tender.

  • Add the chopped chicken, 2-1/2 cups of the broth and the tomatoes to the tomato paste mixture.

  • Stir in peanut butter, chili peppers, and salt. Bring to boiling; reduce heat.

  • Simmer the mixture, uncovered, for 15 minutes, stirring occasionally. Add more broth as needed to maintain a thick stew consistency.

  • Serve with rice. Makes 8 servings.


Trim a little fat by using reduced-fat peanut butter in the stew. Then, boost the nutrition by serving it on brown rice, instead of regular white rice.