West African Chicken and Groundnut Stew
2 whole boneless skinless chicken breasts
1 tablespoon peanut oil or oil
1 medium onion -- chopped
1 garlic clove -- minced
1/2 teaspoon ground red pepper
1 can whole tomatoes -- (28-oz.) undrained, cut up
1 can Great Northern Beans -- (15.5-oz.) undrained
1 can Niblets Golden Sweet Corn -- (11-oz.) drained
1 sweet potato -- peeled, chopped
1/4 cup peanut butter
3/4 cup water
1 teaspoon salt
1 tablespoon tomato paste
1/2 teaspoon ginger
1 teaspoon chili powder
3 cups hot cooked rice
Cut chicken breasts into 1/2-inch pieces. In 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.
8 (1 1/2-cup) servings (8 grams of fat) |
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