West African Chicken and Groundnut Stew

West African Chicken And Groundnut Stew Recipe

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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.

Rating:
★★★★★ 1 vote
Comments:
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

Step-By-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.
2Add onion and garlic; cook and stir 3 to 4 minutes or until onion is tender.
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.

About West African Chicken and Groundnut Stew

Course/Dish: Chicken Soups