West African Chicken and Groundnut Stew


Serves: 8
Total Calories: 412

Ingredients

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 tomato, 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

Directions:

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.

Nutritional Facts:

Serves: 8
Total Calories: 412
Calories from Fat: 42

This West African Chicken and Groundnut Stew recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.


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