Quick Chicken and Peanut Stew

I absolutely love a good stew, and this Quick Chicken and Peanut Stew is one of my go-to weeknight meals. It's incredibly comforting, packed with flavor from the peanut butter and spices, and surprisingly easy to throw together. Even if you're new to cooking, you'll find this recipe to be straightforward and forgiving. It’s the perfect example of how simple ingredients can create something truly delicious without much fuss.

Ingredients

• 1 tbsp olive oil
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1 tsp curry powder
• 1/2 tsp cumin
• 1/4 tsp cayenne pepper (optional)
• 4 cups chicken broth
• 1/2 cup creamy peanut butter
• 1 tbsp soy sauce
• 1 tbsp honey or brown sugar
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 cup frozen peas
• Fresh cilantro, chopped, for garnish (optional)
• Cooked rice or quinoa, for serving

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove chicken from the pot and set aside.
2. Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and grated ginger and cook for 1 minute more until fragrant.
3. Stir in the curry powder, cumin, and cayenne pepper (if using) and cook for 30 seconds, stirring constantly.
4. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot.
5. In a small bowl, whisk together the peanut butter, soy sauce, and honey until smooth. Add this mixture to the pot and stir until well combined.
6. Bring the stew to a simmer, then add the chopped carrots and celery. Return the browned chicken to the pot.
7. Cover and simmer for 15-20 minutes, or until the vegetables are tender and the chicken is cooked through.
8. Stir in the frozen peas and cook for another 2-3 minutes until heated through.
9. Taste and adjust seasoning if needed.
10. Serve hot over cooked rice or quinoa, garnished with fresh cilantro if desired.