West African Chicken And Groundnut Stew Recipe

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West African Chicken and Groundnut Stew

Sharon Thrash

By
@sharongt

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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Rating:

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Serves:

8

Ingredients

2
whole boneless chicken breasts (4 halves)
1 Tbsp
peanut oil
1
onion, chopped
1
garlic clove, minced
1/2 tsp
ground red pepper
1 can(s)
tomatoes, canned and chopped, with liquid (28 oz.)
1 can(s)
great northern beans, undrained
1 can(s)
sweet corn, drained
1
sweet potato, peeled and chopped
1/4 c
creamy peanut butter
3/4 c
water
1 tsp
salt
1 Tbsp
tomato paste
1/2 tsp
ground ginger
1 tsp
chili powder
3 c
hot cooked rice

Directions Step-By-Step

1
Cut 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.
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. 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.

About this Recipe

Course/Dish: Chicken Soups