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Chef Tips
- Brown the chicken well before adding liquids to develop deeper flavor.
- Use fresh vegetables for the best texture, but frozen can work in a pinch.
- Simmer gently to allow all the flavors to blend without overcooking the chicken.
Ingredients 0/12
What Makes This Recipe Unique
Directions
Heat the olive oil in a large pot over medium heat. Once hot, add the chopped onion and cook it, stirring now and then, until it becomes soft and translucent—this usually takes about 5 minutes. Next, whisk together half a cup of vegetable stock with the peanut butter right in the pot until you get a smooth sauce that coats the onions. Pour in the rest of the vegetable stock along with the diced tomatoes (including their juice) and a pinch of crushed red pepper flakes. Bring everything to a gentle boil, then lower the heat and let it simmer for about 30 minutes, stirring every so often. After that, add the cabbage, sweet potato, carrot, and turnip to the pot. Keep it simmering, stirring occasionally, until the veggies are tender—this should take another 30 minutes. Finally, toss in the okra and chicken, and let the stew cook gently until the okra is soft and the chicken is cooked through, which will take about 30 more minutes. Give it a good stir now and then, then you’re ready to enjoy a hearty, comforting meal.
