Level: Easy
- Yield: Serves 6 to 8
- Nutritional Information Per Serving (1 of 8 servings): Calories 824, Total Fat 57 g, Saturated Fat 13 g, Carbohydrates 33 g, Dietary Fiber 6 g, Sugar 10 g, Protein 48 g, Cholesterol 141 mg, Sodium 930 mg
- Total Time: 1 hour 20 minutes
- Active Time: 40 minutes
One-pot dishes are central to Gullah-Geechee culinary traditions, and this rich stew is particularly meaningful to me. Enslaved West Africans brought ingredients like collard greens, tomatoes, peanuts, and rice to the Low Country; this flavorful stew blends those elements and can be enjoyed on its own or served over rice.
Ingredients
- 2 tablespoons peanut or canola oil
- 1 large fryer chicken, cut into pieces for stewing
- Kosher salt and freshly ground black pepper, to taste
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 chicken bouillon cubes
- 1 (14.5-ounce) can tomato sauce
- 1 teaspoon tomato paste
- 1 1/2 cups all-natural peanut butter
- 1 Scotch bonnet pepper, sliced with seeds removed
- 2 large sweet potatoes, peeled and cut into 1-inch cubes
- 2 Roma tomatoes, diced
- 1 small bunch collard greens, stems discarded and leaves sliced
- Hot cooked rice, optional for serving
Instructions
- Warm the oil in a large Dutch oven over medium-high heat until hot. Season the chicken pieces with salt and pepper, then brown them evenly on all sides, about 20 minutes. Transfer the chicken to a plate.
- Add the onion, garlic, ginger, and bouillon cubes to the pot and saut until the onions turn translucent, about 5 minutes.
- Stir in the tomato sauce, tomato paste, and peanut butter. Pour in 4 cups of water and add the Scotch bonnet pepper. Return the browned chicken to the pot. Bring the mixture to a boil, then reduce heat and simmer for 10 to 12 minutes.
- Add the sweet potatoes, diced tomatoes, and collard greens. Cover the pot and simmer until the potatoes are tender when pierced with a fork, about 25 minutes. (Remove the Scotch bonnet pepper if you prefer a milder heat.)
- Serve the stew warm, with hot cooked rice if desired.
