Recipe courtesy of Ann Volkwein and Lynn Kearney

Yassa-Chicken Stew

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  • Level: Easy
  • Total: 1 hr 5 min
  • Prep: 20 min
  • Cook: 45 min
  • Yield: 6-8 servings
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1/4 cup peanut oil

1 chicken, cut into serving pieces

4 large onions, chopped

3/4 cup chicken stock

Salt and pepper, to taste

2 garlic cloves, lightly crushed

1 teaspoon serrano chili pepper, minced

1 teaspoon ground cumin

1 large potato, diced

3 carrots, diced

1/2 cup unsalted peanuts

Steamed rice


  1. In a large skillet over medium-high heat, heat peanut oil. Place chicken in pan and brown on all sides. Remove chicken from pan and reduce heat to low. Add onions and cook until translucent. Add chicken stock, garlic, chili pepper, cumin, salt and pepper, potatoes and carrots and bring the liquid to a boil. Add chicken pieces. Place the lid on top of the skillet, lower heat and simmer for 30 minutes or until the chicken is cooked through. Serve over rice and sprinkle with unsalted peanuts.