West african chicken and groundnut stew
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Whole boneless, skinless chicken breasts cut into 1/2\" pieces | |
| 1 | tablespoon | Peanut oil |
| 1 | medium | Onion, chopped |
| 1 | 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 | 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 |
Directions
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.