Monday, January 16, 2017

{soups-salads-and-salad-dressings} Chicken and Peanut Stew


Chicken and Peanut Stew

Recipe by Kraft

Prep Time 15min.

Total Time 2hr. 15min.

Servings 12 servings

Looking for a chicken and veggie stew with a flavor twist? Triple-peanut flavors hit all the notes in this delicious West African-inspired savory version.

1 Tbsp. PLANTERS Peanut Oil

4 lb. chicken pieces

1 tsp. salt

1/4 tsp. ground black pepper

2 medium onions, chopped

4 medium carrots, chopped

3 cloves garlic, finely chopped

2 cans (14-1/2 oz. each) chicken broth

1 can (16 oz.) whole tomatoes, drained, chopped

1/2 cup creamy peanut butter

2 Tbsp. tomato paste

1/2 tsp. ground red pepper

1/2 tsp. dried thyme leaves

6 cups hot cooked rice

1/2 cup chopped PLANTERS COCKTAIL Peanuts

Heat oil in large skillet on high heat. Add chicken; season with salt and black pepper. Cook 8 to 10 minutes or until browned on both sides, turning occasionally. Remove chicken from skillet; cover to keep warm.

Add onions, carrots and garlic to drippings in skillet; cook and stir 5 minutes or until tender. Add chicken broth, tomatoes, peanut butter, tomato paste, ground red pepper and thyme; stir until well blended. Return chicken to skillet; bring to boil. Reduce heat to low; simmer, partially covered, 1-1/2 hours or until chicken is cooked through.

Serve over rice; sprinkle with peanuts.


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