Low-Carb West African Chicken and Peanut Stew
This Low-Carb West African Chicken and Peanut Stew is a perfect quick dinner with interesting flavors, and the peanut flavor comes from peanut butter! Use Stew Recipes to find more recipes like this one.
Maybe this only happens at my Costco, but have you noticed how those rotisserie chickens jump into your basket when you’re out shopping with no dinner plans? I never have rotisserie chicken on my list, but I often come home with one.
This Low-Carb West African Chicken and Peanut Stew is perfect to make with leftover chicken, and it’s wonderfully flavorful with ginger, jalapenos, and chunky peanut butter adding interest. It’s also simple to make, and you can save the chicken carcass, bones, and skin (if you manage not to eat it) to make homemade chicken stock.
I’ve seen a number of cookbooks with ideas for using rotisserie chicken, but this recipe was adapted from one I found in 150 Things to Make with Roast Chicken and 50 Ways to Roast It by Tony Rosenfield, a great little book I bought myself and would happily buy again.
How to Make Low-Carb West African Chicken and Peanut Stew:
(Scroll down for complete printable recipe.)
- You need about 3 cups of leftover chicken, cut into pieces. This is one case where I would roughly chop the chicken without making the pieces all the same size.
- I didn’t get it all in the photo, but this recipe starts by very finely dicing red onion, fresh ginger root, and jalapeno. (I only had pickled jalapenos in a jar, which worked just fine.)
- Saute the chopped red onion, ginger root, and jalapeno in a little olive or canola oil, adding a little salt. After they cook for a couple of minutes, add some chile powder and cook about a minute more.
- Then add chicken stock, chunky peanut butter, tomato paste, and apple cider vinegar and let the mixture come to a slight boil. (Can’t you already tell this is going to taste good!)
- If you’re making this for a low-carb diet or the South Beach Diet, it’s important to use natural peanut butter without added sugar. This is the brand I usually get, which has only 1 gram of sugar in 2 tablespoons of peanut butter.
- Once the sauce has come to a boil, add the roughly chopped chicken pieces, gently stir (so the chicken doesn’t shred apart), turn heat to low, and gently simmer for 10-15 minutes.
- Don’t even think about skipping the green onions to sprinkle on top, because not only do they provide crunch, but the flavor combination with the creamy chicken stew and the bite of the onion is delightful.
- It’s natural for a little of the oil in the peanut butter to separate when the stew simmers, but gently stir to mix it back in when you serve it. Serve hot.
Make it a Meal:
More Tasty Low-Carb Dinner Ideas with Chicken:
Ultra Easy Pesto Lemon Chicken Kabobs ~ Kalyn’s Kitchen
CrockPot Cauliflower Chicken Chili ~ Cook Eat Paleo
Slow Cooker Buffalo Chicken and Blue Cheese Cabbage Bowl ~ Kalyn’s Kitchen
Cracklin’ Chicken ~ Nom Nom Paleo
Marinate-All-Day Greek Lemon Chicken ~ Kalyn’s Kitchen
Weekend Food Prep:
This recipe has been added to a new category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
Low-Carb West African Chicken and Peanut Stew
This Low-Carb West African Chicken and Peanut Stew is simple and perfect to make with leftover chicken.
- 1-2 T olive or canola oil
- 1/4 cup finely diced red onion (could also use regular onion)
- 1 T finely minced ginger root (I wouldn’t use ginger from a jar for this dish)
- 2 tsp. finely minced jalapeno (I used pickled jalapenos which worked fine. Increase if you want it spicy.)
- salt to taste (I used about 1/2 tsp. sea salt)
- 1 tsp. chile powder (I used dried Ancho chile powder, but you could also use Mexican style chili powder if that’s all you have.)
- 1 cup chicken stock (chicken broth from a can is fine)
- 1/2 cup chunky peanut butter (use natural peanut butter without added sugar)
- 2 T tomato paste
- 1 T cider vinegar
- 3 cups diced, cooked chicken
- fresh ground black pepper to taste
- 3-4 green onions (scallions) thinly sliced
- Finely chop the red onion, ginger, and jalapeno, and roughly chop the chicken.
- Heat oil in a heavy pan, add finely diced onion, ginger, and jalapenos, season with salt, and saute about 2 minutes. Add the chile powder, stir into other ingredients, and saute about 1 minute more. Add chicken stock, peanut butter, tomato paste, and apple cider vinegar, stir, and bring to a slight boil.
- As soon as it starts to boil, lower heat to a very gentle simmer, add roughly chopped chicken, gently stir to combine, and let simmer 10-15 minutes. (Resist the urge to stir it very much, or the chicken will shred apart, which you don’t want here.)
- While mixture simmers, wash, dry, and slice green onions. After 10-15 minutes, gently stir again if the oil from the peanut butter has separated. Serve hot, with a generous handful of green onion slices on each serving.
This recipe was adapted from 150 Things to Make with Roast Chicken and 50 Ways to Roast It by Tony Rosenfield.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Low-Carb West African Chicken and Peanut Stew is great for low-carb eating plans and also for any phase of the South Beach Diet. South Beach would recommend using white meat chicken for less fat; low-carb diets might prefer dark meat chicken.
Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
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