Averie Cooks

0 To a large stockpot or Dutch oven, add the oil, onion, red pepper, and sauté over medium-high heat until the vegetables begins to soften about 5 minutes; stir intermittently.
1 Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.
2 Add the garlic, ginger, coriander, 2 teaspoons salt, pepper, optional cayenne, and cook for about 1 minute, or until fragrant; stir frequently.
3 Add the broth, tomatoes, sweet potato, reduce the heat to medium, cover, and allow stew to gently boil for about 15 minutes, or until sweet potatoes are cooked through.
4 Add the peanut butter and stir until combined. Taste stew and check for seasoning balance; add additional salt (I added 1 additional teaspoon), pepper, cayenne, coriander, etc. to taste. If you prefer more broth, add 1+ additional cups broth, to taste.
5 Add the cilantro, rice vinegar, and stir to combine. Garnish with peanuts and serve immediately. Stew will keep airtight in the fridge for up to 5 days or in the freezer for up to 2 months.