Groundnut Stew 06 – African Recipes

Recipe ingredients and directions:

West African Chicken and Groundnut Stew

2 whole boneless skinless chicken breasts

1 tablespoon peanut oil or oil

1 medium onion, chopped

1 garlic clove, minced

1/2 teaspoon ground red pepper

1 can whole tomatoes, (28-oz.) undrained, cut up

1 can Great Northern beans, (15.5-oz.) undrained

1 can corn, (11-oz.) drained

1 sweet potato, peeled, chopped

1/4 cup peanut butter

3/4 cup water

1 teaspoon salt

1 tablespoon tomato paste

1/2 teaspoon ginger

1 teaspoon chili powder

3 cups hot cooked rice

Cut chicken breasts into 1/2-inch pieces. In 4-quart Dutch oven

over medium-hig h 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 unti l 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

potat o is tender, stirring occasionally. If stew becomes too thick

add additional water. Serve stew over hot rice. 8 (1 1/2-cup)

servings (8 grams of fat)

Category: African Recipes