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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