20-Min Mafé Chicken with Rice
Creamy peanut stew with tender chicken, finished in one skillet and served over steamed rice. Senegalese comfort in 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 620
- Protein
- 42g
Ingredients
- 1.5 lb boneless, skinless chicken thighs, cut into 1.5-inch pieces
- ¾ cup creamy peanut butter
- 1 can (14.5 oz) diced tomatoes (canned)
- 1 medium yellow onion, diced
- 1.5 cups chicken broth
- 1 medium sweet potato, peeled and cubed
- 2 cups cooked white rice
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high. Season chicken with salt and pepper, then sear until golden, 3–4 minutes per side.
- 2
Remove chicken to a plate. Add diced onion to the same skillet, stir for 2 minutes until softened and fragrant.
- 3
Add peanut butter, canned tomatoes with juice, and broth. Stir until peanut butter dissolves into a smooth sauce.
- 4
Return chicken to the skillet. Add sweet potato cubes, stir, and simmer uncovered for 10 minutes until chicken is cooked through and potato is tender.
- 5
Taste and season with salt and pepper. Serve the stew over warm rice.
Tools you’ll need
- 12-inch skillet with lid or cover
- cutting board
- chef's knife
- wooden spoon or spatula
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