West African Chicken & Groundnut Stew
Yield
8 servingsPrep
15 minCook
1 hrsReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | whole |
chicken breast halves, boneless, skinless
cut into 1/2" pieces |
*
|
| 1 | tablespoon |
peanut oil
|
|
| 1 | medium |
onions
chopped |
|
| 1 | each |
garlic cloves
minced |
|
| 28 | ounces |
tomatoes
whole, undrained, cut up |
|
| 15 ½ | ounces |
great northern beans
undrained |
|
| 11 | ounces |
corn niblets
drained |
* |
| 1 | each |
sweet potatoes, or yams
peeled and chopped |
|
| ¾ | cup |
water
|
|
| ¼ | cup |
peanut butter
|
|
| 1 | tablespoon |
tomato paste
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
chili powder
|
|
| ½ | teaspoon |
ginger
|
|
| ½ | teaspoon |
cayenne pepper
|
|
| 3 | cups |
rice
hot cooked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | whole |
chicken breast halves, boneless, skinless
cut into 1/2" pieces |
*
|
| 15 | ml |
peanut oil
|
|
| 1 | medium |
onions
chopped |
|
| 1 | each |
garlic cloves
minced |
|
| 809.2 | ml/g |
tomatoes
whole, undrained, cut up |
|
| 448 | ml/g |
great northern beans
undrained |
|
| 317.9 | ml/g |
corn niblets
drained |
* |
| 1 | each |
sweet potatoes, or yams
peeled and chopped |
|
| 177 | ml |
water
|
|
| 59 | ml |
peanut butter
|
|
| 15 | ml |
tomato paste
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
chili powder
|
|
| 2.5 | ml |
ginger
|
|
| 2.5 | ml |
cayenne pepper
|
|
| 7.1E+2 | ml |
rice
hot cooked |
|
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.
