Peruvian Chicken Stew with Sweet Potatoes and Peanuts

Cornmeal and potatoes are two of Peru's ancient staples; this recipe incorporates both. We also use a common Peruvian technique: thickening the broth with ground peanuts.

Yield: 6 servings (serving size: 1 2/3 cups)

Ingredients

• 1/2  cup  dry-roasted peanuts
• 1  tablespoon  vegetable oil
• 1 1/2  cups  thinly sliced onion
• 6  cups  water
• 1/2  cup  yellow cornmeal
• 1  teaspoon  salt
• 1  teaspoon  ground cumin
• 1/8  teaspoon  ground allspice
• 4  cups  julienne-cut peeled sweet potato (about 1 pound)
• 1 1/2  pounds  skinless, boneless chicken breast, cut into bite-size pieces
• 1/4  cup  chopped fresh cilantro

Preparation

Place peanuts in a spice or coffee grinder; process until medium ground.

Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 10 minutes or until lightly browned. Stir in ground peanuts, water, and next 5 ingredients (water through sweet potato); bring to a boil. Reduce heat, and simmer 15 minutes. Stir in chicken; cook 10 minutes or until chicken is done. Stir in cilantro.

Note: To make ahead, prepare the soup as directed, but stop before adding the cilantro. Cover soup and refrigerate up to two days. Let stand 30 minutes at room temperature; place in a saucepan over medium heat. Cook the soup until thoroughly heated; stir in cilantro.

Nutritional Information

Calories:

350 (26% from fat)

Fat:

10.2g (sat 1.7g,mono 4.1g,poly 3.5g)

Protein:

32g

Carbohydrate:

32.4g

Fiber:

4.6g

Cholesterol:

66mg

Iron:

2.4mg

Sodium:

478mg

Calcium:

53mg