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Cook'n with Betty Crocker 
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West African Chicken and Groundnut Stew |
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Serves: 8 Print this RecipeServing Size: 1 1/2 cup Joyce Bowman - Raleigh, North Carolina Bake-Off® Contest 36, 1994 Prize Winner On the western coast of Africa, the peanut is referred to as a groundnut. The combination of chicken and peanut butter sauce is popular in the Ivory Coast. 4 boneless skinless chicken breast halves (2 whole breasts), cut into 1/2-inch pieces 1 tablespoon peanut oil or vegetable oil 1 medium onion, chopped 1 clove garlic, minced 1 (28-ounce) can whole tomatoes, undrained, cut up 1 (15 1/2-ounce) can great northern beans, undrained 1 (11-ounce) can vacuum-packed whole kernel corn, drained 1 sweet potato, peeled, chopped 3/4 cup water 1/4 cup peanut butter 1 tablespoon tomato paste 1 teaspoon salt 1 teaspoon chili powder 1/2 teaspoon ginger 1/2 teaspoon ground red cayenne pepper 3 cups hot cooked rice In 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. Nutrition Per Serving (1 1/2-cup): Calories 370; Protein 22g; Carbohydrate 52g; Fat 8g; Sodium 730mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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