African Peanut Butter Stew

  • Prep Time:
    30 minutes

  • Cook Time:
    1 hours

  • Yield:
    4 to 6 servings


  • 4 pounds chicken pieces
  • Salt and pepper
  • 3 tablespoons vegetable oil
  • 1 large onion, chopped
  • 1 cup Santa Cruz Organic® Light Roasted Creamy Peanut Butter
  • 1 (14.5 oz) can crushed tomatoes
  • 1 cup warm water
  • 1 1/2 cups sliced carrots
  • 2 cups peeled potatoes, cut in 3/4-inch chunks
  • 1 (14.5 oz) can garbanzo beans
  • 1/2 teaspoon thyme
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon black pepper
  • 4 1/2 cups hot cooked rice


  1. SEASON chicken pieces with salt and pepper. Heat oil in a heavy frying pan. Working in batches, brown chicken pieces, transfer to dish or bowl.
  2. ADD onions to pan and cook until golden brown and soft, about 5 minutes.
  3. COMBINE peanut butter and tomatoes with water in medium bowl. Stir mixture into frying pan, scraping up any browned bits.
  4. RETURN chicken to pan. Add carrots, potatoes, garbanzo beans, thyme, seasoned salt and black pepper. Reduce heat to medium low, cover and simmer, stirring occasionally, until chicken is tender, about an hour. Serve over cooked rice.

Nutritional Information

Serving Size: 1/6 of recipe
Calories Per Serving: 1080
Total Fat Grams: 60g
Calories From Fat Grams: 540
Saturated Fat Grams: 13g
Saturated Fat Grams Percent Daily Value: 65%
Cholesterol: 150mg
Cholesterol Percent Daily Value: 50%
Sodium: 870mg
Sodium Percent Daily Value: 36%
Carbohydrates: 74g
Carbohydrates Percent Daily Value: 25%
Dietary Fiber: 7g
Dietary Fiber Percent Daily Value: 28%
Sugars: 7g
Protein: 56g
Vitamin A Percent Daily Value: 110%
Calcium Percent Daily Value: 10%
Vitamin C Percent Daily Value: 35%
Iron Percent Daily Value: 30%

*Percent Daily Values are based on a 2,000 calorie diet.

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