Low Sodium Classic Peanut Stew

Total time1 hr 10 min

Prep time20 min

Cook time50 min

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Ingredients

4 servings

1.5 lb bone-in, skin-on chicken thighs (about 4 thighs)
Heritage Farm Bone In Skin On Chicken Thighs
H-E-B Natural Bone-in Skin-on Chicken Thighs Trader Joe's All Natural Bone-In Skin-On Chicken Thighs Hill Country Fare Bone-in Skin-on Chicken Thighs, Value Pack Wegmans Bone-In, Skin-On, Chicken Thighs, Raised without Antibiotics, FAMILY PACK
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1 tsp kosher salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper
2 tbsp neutral oil (such as canola oil or vegetable oil)
1 medium yellow onion, finely diced
4 cloves garlic, minced
1 tbsp fresh ginger, grated
1 jalapeño, seeded and finely diced
2 tbsp tomato paste
1 can (14.5 oz) diced tomatoes
3 cups low-sodium chicken broth
¾ cup creamy peanut butter
1 tsp smoked paprika
½ tsp ground cumin
3 cups baby spinach or chopped collard greens
1 tbsp fresh lime juice

For serving

cooked white rice or flatbread, for serving
chopped roasted peanuts, for serving (optional)
fresh cilantro leaves, for serving (optional)

Instructions

1
Pat the chicken thighs dry with paper towels and season all over with 1 tsp kosher salt and 1/2 tsp black pepper.
2
Heat 2 tbsp neutral oil in a large Dutch oven over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear, undisturbed, for 5–6 minutes until the skin is deep golden brown and releases easily from the pot. Flip and sear the second side for 3 minutes, then transfer the chicken to a plate. Leave the rendered fat in the pot.

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