May 10 2009
West African Chicken and Groundnut Stew Recipe
West African Chicken and Groundnut Stew Recipe
2 whole boneless, skinless chicken breasts cut into 1/2″ pieces
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 AND 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.
