| 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 |
tb |
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 |
tb |
Tomato paste |
| 1 |
ts |
Salt |
| 1 |
ts |
Chili powder |
| 1/2 |
ts |
Ginger |
| 1/2 |
ts |
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.
A Message from our Provider:
“Awesome: you don’t know the meaning of the word until you meet Jesus”