Title: West African Chicken & Groundnut Stew
Categories: African Chicken
Yield: 8 Servings
| 2 | | Whole boneless, skinless chicken breasts cut into 1/2" piece |
| 1 | tb | Peanut oil |
| 1 | md | Onion, chopped |
| 1 | | Garlic clove, minced |
| 28 | oz | Can whole tomatoes, undrained, cut up |
| 15 1/2 | oz | Can Green Giant Great Northern Beans undrained |
| 11 | oz | Can Green Giant Niblets Golden Sweet Corn, drained |
| 1 | | Sweet potato, peeled & chopped |
| 3/4 | c | Water |
| 1/4 | c | Peanut butter |
| 1 | tb | Tomato paste |
| 1 | ts | Salt |
| 1 | ts | Chili powder |
| 1/2 | ts | Ginger |
| 1/2 | ts | Cayenne |
| 3 | c | 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.