Ingredients:
1 lb boneless chicken breasts, cut into 1″ pieces
3-4 tbs natural peanut butter
2-3 cloves garlic, minced
1 large yellow onion, diced
2 tbs tomato paste
1 1/2 cups diced carrot
1 cup diced fresh parsley
1-3 dried Thai chilis (use to taste)
2 tsp each, salt & pepper
1 tsp each, thyme, coriander
3 cups chicken stock
3 tsp cornstarch
2-3 tbs peanut oil
1 cup Jasmine or brown rice
1 cup chopped dry roasted peanuts, for garnish

Equipment needed:
– Large, heavy bottomed skillet or Dutch oven
– 4 qt. stock pot
– Deep serving bowls

Heat oil in skillet; add onions once the oil is hot. Saute the onions until translucent, Add rice to stock pot and cover with an inch of water; put rice on the stove over medium/medium-low heat (with lid on). Be sure to salt the water!

Add peanut butter, tomato paste, garlic, salt, pepper, and chilis to the skillet. Once these ingredients are combined, add chicken and cook for 5-6 minutes. Incorporate carrots. Add chicken stock and cover. Cook over medium heat for ~45 minutes. If needed, mix cornstarch with water in a small cup until a slurry forms. Add as needed until your stew reaches the desired thickness. Serve over rice and garnish with parsley and dry roasted peanuts.