west african chicken and groundnut stew
(1 RATING)
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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prep time
cook time
method
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yield
8 serving(s)
Ingredients
- 2 - whole boneless chicken breasts (4 halves)
- 1 tablespoon peanut oil
- 1 - onion, chopped
- 1 - garlic clove, minced
- 1/2 teaspoon ground red pepper
- 1 can tomatoes, canned and chopped, with liquid (28 oz.)
- 1 can great northern beans, undrained
- 1 can sweet corn, drained
- 1 - sweet potato, peeled and chopped
- 1/4 cup creamy peanut butter
- 3/4 cup water
- 1 teaspoon salt
- 1 tablespoon tomato paste
- 1/2 teaspoon ground ginger
- 1 teaspoon chili powder
- 3 cups hot cooked rice
How To Make west african chicken and groundnut stew
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Step 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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Step 2Add onion and garlic; cook and stir 3 to 4 minutes or until onion is tender.
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Step 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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