| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | West African | African, Chicken | 8 | Servings |
INGREDIENTS
| 2 | Whole boneless | |
| skinless chicken breasts | ||
| cut into 1/2" pieces | ||
| 1 | T | Peanut oil |
| 1 | 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 |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 843
Calories From Fat: 300
Total Fat: 33.7g
Cholesterol: 288.6mg
Sodium: 6214.4mg
Potassium: 2048.7mg
Carbohydrates: 33.4g
Fiber: 4.2g
Sugar: 11.5g
Protein: 103.2g