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West African Chicken and Groundnut Stew
Ready in: 30-60 minutes 
Difficulty: 3/5
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 whole tomatoes -- (28-oz.) undrained, cut up
1 can Great Northern Beans -- (15.5-oz.) undrained
1 can Niblets Golden Sweet Corn -- (11-oz.) 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:
This West African Chicken and Groundnut Stew recipe from CDKitchen serves/makes 8
Recipe ID: 31973
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