West African Chicken & Groundnut Stew Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
2: Whole boneless, skinless chicken breasts cut into 1/2" pieces
1 tbsp: Peanut oil,
1 medium: Onion, chopped
1: Garlic clove, minced
28 ounce: Can whole tomatoes, undrained, cut up
15 1/2 ounce: Can Green Giant Great Northern Beans undrained,
11 ounce: Can Green Giant Niblets Golden Sweet Corn, drained
1: Sweet potato, peeled & chopped
3/4 cup: Water,
1/4 cup: Peanut butter,
1 tbsp: Tomato paste,
1 tsp: Salt,
1 tsp: Chili powder,
1/2 tsp: Ginger,
1/2 tsp: Cayenne,
3 cup: 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.
Source from luhu.jp
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.
Source from luhu.jp