African chicken stew
4 servings
Ingredients
| Quantity | 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 |
Directions
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