West African Chicken and Groundnut Stew
- 2 Whole boneless,
- -skinless chicken breasts
- -cut into 1/2" pieces
- 1 tb Peanut oil
- 1 md Onion, chopped
- 1 Garlic clove, minced
- 28 oz Can whole tomatoes,
- -undrained, cut up
- 15 1/2 oz Can Green Giant Great
- -Northern Beans undrained
- 11 oz Can Green Giant Niblets
- -Golden Sweet Corn,
- -drained
- 1 Sweet potato, peeled &
- -chopped
- 3/4 c Water
- 1/4 c Peanut butter
- 1 tb Tomato paste
- 1 ts Salt
- 1 ts Chili powder
- 1/2 ts Ginger
- 1/2 ts Cayenne
- 3 c Hot cooked rice
In a 4 quart Dutch oven over medium-high heat, cook chicken in oil until
chicken is lightly browned and no longer pink, stirring frequently. Add
onion and garlic; cook and stir 3 to 4 minutes or until onion is tender.
Add remaining ingredients except rice; mix well. Bring to a boil. Reduce
heat to medium-low; cover and cook 30 minutes or until sweet potato is
tender, stirring occasionally. If stew becomes too thick, add additional
water. Serve stew over hot rice.
chicken is lightly browned and no longer pink, stirring frequently. Add
onion and garlic; cook and stir 3 to 4 minutes or until onion is tender.
Add remaining ingredients except rice; mix well. Bring to a boil. Reduce
heat to medium-low; cover and cook 30 minutes or until sweet potato is
tender, stirring occasionally. If stew becomes too thick, add additional
water. Serve stew over hot rice.
