West African Chicken and Groundnut Stew

West African Chicken And Groundnut Stew Recipe

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Sharon Thrash


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.


★★★★★ 1 vote



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whole boneless chicken breasts (4 halves)
1 Tbsp
peanut oil
onion, chopped
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
sweet potato, peeled and chopped
1/4 c
creamy peanut butter
3/4 c
1 tsp
1 Tbsp
tomato paste
1/2 tsp
ground ginger
1 tsp
chili powder
3 c
hot cooked rice

How to Make West African Chicken and Groundnut Stew


  • 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.

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About West African Chicken and Groundnut Stew

Course/Dish: Chicken Soups

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