West African Chicken And Groundnut Stew
Ingredients:
- 0.75 Cup Water
- 3.00 Cup Hot Cooked Rice
- 0.25 Cup Peanut Butter
- 1.00 Each Garlic Clove, Minced
- 0.50 Teaspoon Cayenne
- 11.00 Oz Can Green Giant Niblets
- 28.00 Oz Can Whole Tomatoes,
- 1.00 Teaspoon Salt
- 0.50 Teaspoon Ginger
- 1.00 Tablespoon Tomato Paste
- 1.00 Each Sweet Potato, Peeled &
- 15.50 Oz Can Green Giant Great
- 1.00 Medium Onion, Chopped
- 1.00 Teaspoon Chili Powder
- 1.00 Tablespoon Peanut Oil
- 2.00 Each Whole Boneless,
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Directions:
In a 4 quart Dutch oven over medium-high heat, cook chicken in oil until
chicken is lightly browned and no longer pink, stirring frequently. Add
onion and garlic; cook and stir 3 to 4 minutes or until onion is tender.
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.
