African chicken stew

Yield: 4 servings

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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