Adventures Recipes

Friday, March 03, 2006

West African Chicken and Groundnut Stew

West African Chicken and Groundnut Stew
adapted from the Cooking Light Bulletin Board

2 whole boneless skinless chicken breast -- cut into 1/2" pieces
1 tablespoon peanut oil -- (or vegetable oil)
1 onion -- chopped
1 clove garlic -- minced
15 oz diced tomatoes -- (1 undrained can)
28 oz whole tomatoes -- (1 undrained can
32 oz canned cannelini beans -- undrained
1 sweet potato -- peeled and chopped
3/4 cup water
1/4 cup peanut butter
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon ginger
1/2 teaspoon cayenne
3 cups hot cooked brown rice

1. 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.
2. 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.
3. Serve stew over hot rice.


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