West african chicken and groundnut stew

Yield: 8 Servings

Measure 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

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.

Similar recipes