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West African Chicken and Groundnut Stew

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

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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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