1/1 Photo of Chicken, Pork and Potatoes in Peanut Sauce
pattikay in L.A.'s Note:
This is a nice meat and potatoes dish of Peruvian origin adapted from South American Food and Cooking by Jenni Fleetwood and Marina Fillipelli. This is a subtley flavored, hearty and filling dish. I increased the seasonings from the original recipe, but naturually, you can add as much or as little as you like. If you like a little heat, it would probably be good with some tabasco. I may add some carrots some time as well.
My Private Note
Units: US | Metric
- 3/4 cup roasted peanuts
- 4 tablespoons olive oil
- 2 chicken breasts, cubed
- 1 lb pork loin, cubed (I used thin-sliced boneless pork chops and it was fine)
- 1 onion, chopped
- 2 -3 tablespoons water
- 3 minced garlic cloves
- 2 teaspoons cumin
- 2 teaspoons paprika
- 1 1/4 lbs potatoes, peeled and thickly sliced
- 2 1/2 cups vegetable stock or 2 1/2 cups chicken stock
- 1If using salted peanuts, rinse and pat dry. Grind peanuts in food processor till finely ground. (You can use unsalted, unroasted peanuts and toast them over low heat in a frying pan for about 2-3 minutes before grinding.).
- 2Heat half the olive oil in a heavy skillet or dutch oven. Add the chicken pieces, season with salt and pepper to taste and cook for about 10 minutes, or till golden brown all over.
- 3Transfer chicken to a plate using a slotted spoon.
- 4Add the pork to the pan, seasoning with salt and pepper, and saute for 3-4 minutes, till golden brown.
- 5Transfer to plate with cooked chicken.
- 6Add remaining oil to pan and lower heat. Stir in onion and cook for 5 minutes, adding water if it begins to stick.
- 7Stir in garlic, paprika and cumin and cook for 1 minute.
- 8Add the sliced potatoes, stir and cover the pan; cook for 3 minutes. (potatoes that break down during boiling work best here - I used russets).
- 9Add the stock and ground peanuts; bring to a boil, then simmer gently for 20-30 minutes.
- 10Return chicken and pork to the pan and bring to a boil.
- 11Lower the heat, replace the lid and simmer for 6-8 minutes, till meat is cooked through.
- 12Avoid overcooking so that the meat does not become tough and stringy.
- 13Garnish the stew with egg slices, black olives and parsley if desired (I didn't use any of these and it was still very nice).
- 14Serve over cooked rice (unless you really don't like the idea of potatoes and rice together - I loved it!).
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Nutritional Facts for Chicken, Pork and Potatoes in Peanut Sauce
Serving Size: 1 (298 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 899.9
- Calories from Fat 542
- Total Fat 60.2 g
- Saturated Fat 13.0 g
- Cholesterol 220.1 mg
- Sodium 486.2 mg
- Total Carbohydrate 38.7 g
- Dietary Fiber 7.4 g
- Sugars 4.4 g
- Protein 54.5 g
The following items or measurements are not included: