West African Chicken and Groundnut Stew Recipe

ingredients

2 whole boneless skinless chicken breasts
1 tablespoon peanut oil or oil
1 medium onion, chopped
1 clove garlic, minced
1/2 teaspoon ground red pepper
1 can (28 oz. size) whole tomatoes, undrained, cut up
1 can (15.5 oz. size) Great Northern beans, undrained
1 can (11 oz. size) sweet corn, drained
1 sweet potato, peeled, chopped
1/4 cup peanut butter
3/4 cup water
1 teaspoon salt
1 tablespoon tomato paste
1/2 teaspoon ginger
1 teaspoon chili powder
3 cups hot cooked rice

directions

Cut chicken breasts into 1/2-inch pieces.

In 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.

nutrition data

Nutritional data has not been calculated yet.