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West African Chicken & Groundnut Stew Recipe
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2 Whole boneless, -skinless chicken breasts -cut into 1/2" pieces 1 T Peanut oil 1 md Onion, chopped 1 Garlic clove, minced 28 oz Can whole tomatoes, -undrained, cut up 15 1/2 oz Can Green Giant Great -Northern Beans undrained 11 oz Can Green Giant Niblets -Golden Sweet Corn, -drained 1 Sweet potato, peeled & -chopped 3/4 c Water 1/4 c Peanut butter 1 T Tomato paste 1 t Salt 1 t Chili powder 1/2 t Ginger 1/2 t Cayenne 3 c Hot cooked rice 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.
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