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Chicken and Peanut Stew with Chayote

This simmered dish pairs chicken thighs, boneless and skinless with chicken broth, low sodium, chayote, peeled and diced and peanut butter. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

300 kcal 2000 kcal
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Estimated macros per portion

54 g Protein
34 g Carbohydrates
33 g Fat
10 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 202g chicken thighs, boneless and skinless 244 kcal
  • 13g olive oil 115 kcal
  • 73g onion, diced 29 kcal
  • 6g garlic, minced 9 kcal
  • 18g tomato paste 15 kcal
  • 184g diced tomatoes, canned 33 kcal
  • 184g chicken broth, low sodium 11 kcal
  • 202g chayote, peeled and diced 51 kcal
  • 23g peanut butter 135 kcal
  • 2g ground cumin 8 kcal
  • 2g salt 0 kcal
  • 1g black pepper 2 kcal

Cooking instructions

  1. saltblack pepper
    Season chicken with salt and black pepper.
  2. olive oil
    Heat olive oil in a pot over medium-high heat. Brown the chicken 2-3 minutes per side, then transfer to a plate.
  3. oniongarlictomato pastediced tomatoesground cumin
    Add onion and garlic to the pot and saute 2 minutes. Stir in tomato paste and ground cumin for 30 seconds.
  4. diced tomatoeschicken brothchayote
    Add diced tomatoes, chicken broth, and chayote. Return chicken to the pot and simmer 12-15 minutes until chicken is cooked through and chayote is tender.
  5. peanut buttersalt
    Stir in peanut butter until smooth and slightly thickened; simmer 1-2 minutes. Taste and adjust salt.
  6. Serve hot, spooning extra sauce over the chicken.

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