• 1.5 lb bone-in chicken thighs
• 0.33 cup creamy peanut butter
• 14.5 oz canned diced tomatoes
• 2 cup chicken broth
• 1 whole yellow onion
• 3 whole garlic cloves
• 1 tsp fresh ginger
• 1 medium sweet potato
• 2 cup baby spinach
• 1.5 cup long grain white rice
• 2 tbsp vegetable oil
• 0.25 tsp cayenne pepper
• 1 tsp smoked paprika
• 1 tsp salt
• 0.5 tsp black pepper
1. Dice the onion into small pieces, mince the garlic, grate the ginger, and peel and cut the sweet potato into 1-inch cubes. Set everything aside before you start cooking.
2. Season chicken thighs on both sides with smoked paprika, salt, and black pepper.
3. Heat 2 tablespoons of vegetable oil in a large pot or deep skillet over medium-high heat (about 375°F) until it shimmers. Add chicken thighs skin-side down and sear for 4 to 5 minutes without moving them until golden brown. Flip and sear the other side for 3 minutes. Remove chicken and set aside on a plate — it does not need to be cooked through yet.
4. Reduce heat to medium. Add diced onion to the same pot and cook, stirring occasionally, for 4 to 5 minutes until softened and translucent.
5. Add minced garlic and grated ginger and stir for about 60 seconds until fragrant.
6. Add the canned diced tomatoes (with their juices) and stir to combine. Let the mixture cook for 2 minutes.
7. Add peanut butter and pour in the chicken broth. Stir vigorously until the peanut butter is fully dissolved into the liquid and the stew looks smooth and orange-brown.
8. Add sweet potato cubes and cayenne pepper. Stir to combine.
9. Nestle the seared chicken thighs back into the pot, submerging them partway in the liquid. Bring to a gentle boil, then reduce heat to medium-low, cover with a lid, and simmer for 25 minutes until the sweet potatoes are fork-tender and the chicken is fully cooked through (internal temperature of 165°F).
10. While the stew simmers, cook rice according to package directions: combine 1.5 cups rice with 3 cups water in a saucepan, bring to a boil, cover, reduce to low heat, and cook 18 minutes until water is absorbed.
11. Stir spinach into the stew during the last 2 minutes of cooking until just wilted and bright green.
12. Taste the stew and adjust salt if needed. Serve over cooked white rice.
Contains: peanuts. Always double-check labels for your household's allergies.
Cost is a national-average estimate and varies by store and region.
This recipe was generated by Plento Pasto's AI from a library of family-friendly dishes and reviewed for a real photo before publishing. Cooking times, costs, and nutrition are estimates — use your judgment in the kitchen.