Peanut Butter Chicken Recipe: A One-Pot Dinner You Will Love

This Peanut Butter Chicken is one of those dishes that makes me extremely happy, since I love peanut butter and I really love a one-pot dinner recipe. Here’s how we doo it!

So the title of the recipe can be a bit deciving to be honest because while there is chicken in this dish, the stars for me are the vegetables and I may remake this as a vegetarian dish in the future. I used 1 large sweet potato, 1 medium sized yellow onion and 4 carrots – all roughly chopped up.

The spice blend is going to be 2 tsp of ground coriander, 2 tsp of smoked paprika, 1 tsp of cayenne, and 1 tsp of cumin. Additionally, I added some cinnamon and nutmeg while the sauce was cooking. I feel like some ground sage would also be good in this dish.

Prepping was fairly easy – just chopping the veggies and seasoning the chicken thighs with salt and pepper.

I cooked this in a 3.5 qt ceramic cast iron pan. Specifically, I am using the Le Creuset Braiser (affiliate link ☺️) and it’s easily my favorite vessel to cook with. I will eventually do a blog post on the braiser and really go into details of why I love it so much.

Ok so first things first, I need to sear the chicken thighs. I heated up the pan with medium-high heat. When it was nice and hot, I added extra virgin olive oil and put the chicken thighs on. They took. about 10-15 minutes to brown up. Once done, I took them out and set them aside.

Make sure there is enough oil in your pan, otherwise add more. There should be a good amount of fond on the bottom of the pan. It’s all gonna come up soon. Added the veggies – sweet potato, onion and carrots. Sauté for about 10-15 minutes or until the onions are translucent.

Now clear a space in the middle of the pan, add a little more olive oil and then add your garlic and ginger pastes to the center. I wasn’t shy with the pastes – I would say a good heaping tablespoon of each. Let it toast up a bit before mixing it into the rest of the vegetables. It should start smelling pretty amazing at this point.

Right before we get to the point of burning, add in the chicken bone broth – 2 cups. With a wooden spatula, you are really gonna want to scrape up and brown bits at the bottom. You’ll know you got it all when your spatula is gliding smoothly on the bottom.

Add in some diced tomatoes – about 15 oz. Actually I used in two 10 oz. cans of Ro-Tel. If you are not familiar with Ro-Tel, it’s basically diced tomatoes with chili peppers. There are a few different kinds – I used the Hatch and No Salt Added varieties.

Once it’s all mixed in nicely, I added the spice blend and stirred it all together. Bring to a boil and add the peanut butter. It’ll take a few minutes to fully incorporate the peanut butter. I let it sit in the center for about 45 seconds and then I started chomping it into smaller pieces with the spatula to make it easier to blend.

Let it all cook for a few minutes then lower the heat and add the chicken back in. Cover the pot and let cook for 20 minutes or until the sweet potatoes are tender 😊

And that’s basically it. Fairly simple to make and best to serve it over rice with cilantro. I also got cilantro paste – which I love! My trick was to put the rice on the plate first, add a layer of the cilantro paste, and then cover the rice with the peanut butter chicken. Make sure you got plenty of sweet potatoes and then go ahead and add even more cilantro on top. You deserve it!

Nothing more to say folks… This is a really delicious recipe and I can’t wait to make it again in the future! Thanks for reading. Enjoy the shlayed pics and see ya next time ☺️