West African Chicken and Groundnut Stew
- Main Ingredient: Poultry Chicken Rice and Grains Peanut Butter Potatoes Tomatoes
- Course: Various soups and stews Various Main Dishes
- Cuisine: Various African
- Yield:
West African Chicken and Groundnut Stew ingredients
- 2 Whole boneless, skinless chicken breasts cut into 1/2" pieces
- 1 t Peanut oil
- 1 med Onion, chopped
- 1 garlic cloves, 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 t Tomato paste
- 1 t Salt
- 1 t Chili powder
- 1⁄2 t Ginger
- 1⁄2 t Cayenne
- 3 c Hot cooked Rice
Cooking West African Chicken and Groundnut Stew
1. In a 4 quart Dutch oveni over medium-high heat, cook chicken in oil until chicken is lightly browned and no longer pink, stirring frequently.
2. Add onion and garlic; cook and stir 3 to 4 minutes or until onion is tender.
3. Add remaining ingredients except rice; mix well.
4. Bring to a boil.
5. Reducei heat to medium-low; cover and cook 30 minutes or until sweet potato is tender, stirring occasionally.
6. If stew becomes too thick, add additional water.
7. Serve stew over hot rice.
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