west african chicken and groundnut stew
(1 rating)
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I believe this recipe was in one of those great little Pillsbury magazines time back... the cooking circle at my church prepared it for 180 10 years ago - and it's still a family favorite. "Groundnuts" are, of course, peanuts, which are added to the soup in the form of creamy peanut butter.
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(1 rating)
yield
8 serving(s)
Ingredients For west african chicken and groundnut stew
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2whole boneless chicken breasts (4 halves)
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1 Tbsppeanut oil
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1onion, chopped
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1garlic clove, minced
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1/2 tspground red pepper
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1 cantomatoes, canned and chopped, with liquid (28 oz.)
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1 cangreat northern beans, undrained
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1 cansweet corn, drained
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1sweet potato, peeled and chopped
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1/4 ccreamy peanut butter
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3/4 cwater
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1 tspsalt
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1 Tbsptomato paste
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1/2 tspground ginger
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1 tspchili powder
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3 chot cooked rice
How To Make west african chicken and groundnut stew
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1Cut chicken breasts into ½-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.
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2Add onion and garlic; cook and stir 3 to 4 minutes or until onion is tender.
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3Add 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.
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