Yield: 8 Servings
|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|
|¼ cup||Peanut butter|
|1 tablespoon||Tomato paste|
|1 teaspoon||Chili powder|
|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.