Popular Recipes: Appetizers and Snacks | Beef and Pork | Beverages | Bisque, Etouffee, Gumbo and Jambalaya | Bread and Rolls | Cajun Cooking Terms | Cajun Jokes | Candy | Casseroles | Chicken, Turkey and Cornish  Hens | Condiments, Dips  and Relish | Desserts | Fish and Seafood | New Orleans  Restaurant | Pasta, Pasta Sauce, Rice  and Beans | Preserves, Jams and Jelly | Salad and Salad Dressing | Sandwiches and Po' Boys | Seasoning, Sauce, Rub  and Roux | Side Dishes, Vegetables, Gravy and Dressing | Soup, Stew and Chili | Wild Game

Chicken Ground Nut Stew


2 onions coarsely chopped
3 carrots coarsely chopped
2 minced garlic cloves
1/2 red bell pepper small dice
1/2 green bell pepper small dice
hot peppers to taste (optional. Good with our without.)
3 large potatoes, coarsely chopped
6 chicken thighs (or legs or mixed)
1/2 cup of peanut butter
2 cups of chicken broth
1/2 of cream (can omit or use milk)
Salt and pepper and paprika
Peanut Oil or Olive Oil


Season the chicken with salt and pepper and paprika. Brown in oil over medium high heat.

As they're finishing, reduce to medium and add the vegetables (and, if you're using them, the hot peppers), garlic and continue to cook for about 10 minutes or less.

Add the chicken broth and put on low simmer for half an hour or so.

Add the peanut butter and the bell peppers. Stir until fully incorporated.

Add cream, bring the soup to just below a simmer and turn off.

Correct for seasonings and serve.

Serve over rice or if you want a one pot meal, you can add a little more liquid, add the rice and make it into a chicken and rice stew.

Chicken Recipes/a>



We are based in Louisiana

Website is open 24/7

About Us

We provide Cajun recipes, and other recipes from around the world. We aren't all Cajun anymore.

Cajun Cooking Recipes © | All Rights Reserved

Design by RTBWizards.com