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Chicken Stew With Peanut Butter

recipe 30 min
Total 400 Kcal 26 g protein 47 g carbs 13 g fat

Ingredients for serving

  • 50 g Chicken breast, low fat 0.5 x fillet (100g)
  • 16 g Peanut butter, smooth style, .. 0.5 x tbsp (32g)
  • 120 g Soup, stock, chicken, .. 0.5 x cup (240g)
  • 44.5 g Leeks, (bulb and lower .. 0.5 x leek (89g)
  • 50 g Bell pepper (green/yellow/red) 0.5 x unit (100g)
  • 7 g Peppers, jalapeno, raw 0.5 x pepper (14g)
  • 3.6 g chopped Garlic 0.5 x tbsp (7.15g)
  • 3 g Spices, cumin seed 0.5 x tbsp, whole (6g)
  • 50 g Sweet potato, raw 0.5 x small, large, medium (100g)
  • 30.3 g Tomatoes, crushed, canned 0.25 x cup (121g)
  • 0.2 g Salt, table 0.5 x dash (0.4g)
  • 1.4 g Spices, chili powder 0.5 x tsp (2.7g)
  • 1.2 g Spices, pepper, black 0.5 x tsp, ground (2.3g)
  • 2 g Coriander (cilantro) leaves, raw 0.5 x cup (4g)
  • 0.5 g Oil, olive, salad or cooking

Instructions

  • Cut the chicken breast into small bite- size pieces. Also peel and cut the sweet potato into small pieces.
  • Heat the oil in a large sauce pan. Add the garlic and cumin and cook for 1 minute.
  • Add the chicken breast, chicken stock, tomato, chili powder and sweet potato and bring to boil.
  • Add the leeks, jalapano and bell peppers and season with salt and pepper. Reduce heat and simmer for 15-20 minutes, or until sweet potatoes are tender.
  • Whisk in the peanut butter, cook until it is melted and stew is creamy. Turn off the heat and let it stand for 5 minutes.
  • Sprinkle cilantro and serve hot.

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