2 whole Boneless, skinless Chicken Breasts, cut into 1/2-inch pieces
1 Tablespoon Oil
1 medium Onion, chopped
1 clove Garlic, minced
1 28-oz. can Whole Tomatoes, undrained, cut up
1 15.5-oz. can Great Northern Beans, undrained
1 1/2 Cups Corn, well drained
1 small Sweet Potato, peeled and diced
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 Cayenne Pepper
3 Cups Hot Cooked Rice
In a 4-qt. pan 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.
Yield: 8 (1-1/2 Cup) Servings
On the western coast of Africa, the peanut is referred to as a groundnut. The combinations of Chicken and Peanut Butter Sauce is popular in the Ivory Coast.
I plan to make this and transfer to my Crockpot to complete the cooking process.
From Pillsbury: Best of the Bake-Off Cookbook, 1994 Prize Winner by Joyce Bowman of Raleigh, North Carolina