Chicken Stew with Collard Greens & Peanuts


This West African–inspired chicken stew is hearty and has lots of bold, umami flavors. It's satisfying and packed with many beneficial ingredients—peanut butter and chicken for protein, nutrient-rich collard greens and colorful vegetables.

Chicken Stew with Collard Greens & Peanuts
Photo: Jacob Fox
Active Time:
30 mins
Total Time:
50 mins


  • 3 cups low-sodium chicken broth

  • 2 tablespoons tomato paste

  • 1 tablespoon canola oil

  • 12 ounces boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces

  • ½ teaspoon kosher salt plus a pinch, divided

  • ¼ teaspoon ground pepper

  • 1 medium sweet onion, chopped

  • 2 medium carrots, diced

  • ½ medium red bell pepper or 2 mini bell peppers, chopped

  • 3 cloves garlic, finely chopped

  • 1 tablespoon finely chopped fresh ginger

  • ½ cup crunchy peanut butter

  • ½ habanero chile or 1/4 jalapeño pepper, seeded and finely chopped

  • 1 bay leaf

  • ¼ teaspoon ground coriander

  • teaspoon ground cinnamon

  • teaspoon ground cumin

  • 2 ¼ cups cubed peeled butternut squash

  • 2 cups packed sliced collards or other dark leafy greens

  • Chopped fresh cilantro & unsalted peanuts for serving


  1. Whisk broth and tomato paste in a large measuring cup or bowl until smooth. Set aside.

  2. Heat oil in a large pot over medium-high heat. Season chicken with 1/2 teaspoon salt and pepper. Add to the pot and cook, turning as needed, until browned on all sides, about 5 minutes. Transfer to a plate.

  3. Add onion, carrots and bell pepper to the pot; cook, stirring often, until the onion is soft and translucent, 3 to 5 minutes. Add garlic and ginger; cook until fragrant, 45 to 60 seconds. Add the broth mixture, peanut butter, chile pepper, bay leaf, coriander, cinnamon, cumin and the remaining pinch of salt; stir until smooth. Add the chicken and any juices that have accumulated, squash and greens.

  4. Reduce heat to medium-low, cover and cook until the vegetables are tender, about 15 minutes. Uncover and cook until the chicken is cooked through and the soup has thickened, about 5 minutes more. Discard the bay leaf. Sprinkle with cilantro and peanuts, if desired.

Nutrition Facts (per serving)

453 Calories
25g Fat
34g Carbs
30g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 453
% Daily Value *
Total Carbohydrate 34g 12%
Dietary Fiber 7g 25%
Total Sugars 12g
Protein 30g 60%
Total Fat 25g 32%
Saturated Fat 4g 20%
Cholesterol 80mg 27%
Sodium 608mg 26%
Potassium 1027mg 22%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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