2 Whole boneless, skinless chicken breasts cut into 1/2" pieces
1 tbsp Peanut oil
1 medium 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 cup Water
1/4 cup Peanut butter
1 tbsp Tomato paste
1 tsp Salt
1 tsp Chili powder
1/2 tsp Ginger
1/2 tsp Cayenne
3 cup Hot cooked rice
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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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