african chicken stew
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Oil |
| 1 pounds | Boneless, skinless chicken |
| Breasts or thighs, cut into | |
| One inch pieces | |
| 1½ cup | Chopped onions |
| 2 | Garlic cloves; minced |
| 28 ounces | Can whole tomatoes, |
| Undrained, cut up | |
| ¼ cup | Creamy peanut butter |
| ½ teaspoon | Chili powder |
| ½ teaspoon | Salt |
| ¼ teaspoon | Crushed red pepper flakes |
| Or more to taste | |
| 3 cups | Cooked rice |
| 1 cup | Chopped dry roasted peanuts |
Heat oil in Dutch Oven or large saucepan over medium high heat until hot. Add chicken, onions and garlic; cook about five minutes or until chicken is browned and onions are tender. Stir in tomatoes, peanut butter, chili powder, salt and red pepper flakes. Bring to a boil.
Reduce heat; cover and simmer 35 minutes.
Serve over rice; sprinkle with chopped peanuts.
== Courtesy of Dale & Gail Shipp, Columbia Md. == Submitted By GAIL SHIPP On 10-13-94
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