Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 2 \N | Whole boneless, skinless chicken breasts cut into 1/2\" pieces |
| 1 tablespoon | Peanut oil |
| 1 medium | Onion, chopped |
| 1 \N | Garlic clove, minced |
| 28 ounces | Can whole tomatoes, undrained, cut up |
| 15½ ounce | Can Green Giant Great Northern Beans undrained |
| 11 ounces | Can Green Giant Niblets Golden Sweet Corn, drained |
| 1 \N | Sweet potato, peeled & chopped |
| ¾ cup | Water |
| ¼ cup | Peanut butter |
| 1 tablespoon | Tomato paste |
| 1 teaspoon | Salt |
| 1 teaspoon | Chili powder |
| ½ teaspoon | Ginger |
| ½ teaspoon | Cayenne |
| 3 cups | Hot cooked rice |
In a 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.