Tuesday, October 25, 2011

West African Groundnut Stew

West African Groundnut Stew

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

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