Spicy African chicken stew
Pillsbury Casseroles, Soups and stews
Q Tbsp oil
1 lb. chicken cut in 1 inch pieces
1 ½ cup chopped onions
2 cloves garlic, chopped
1 (28 oz) can whole tomatoes, undrained but chopped
¼ cup creamy peanut butter
½ tsp chili powder
½ tsp salt
¼ tsp crushed red pepper flakes
3 cups cooked rice
½ cup dry roasted peanuts, chopped
Heat oil in large dutch over or large pan until hot.
Cook chicken, onions and garlic for 5 minutes or until chicken is cooked.
Add in tomatoes, peanut butter, chili powder, salt and red pepper flakes.
Bring to boil and reduce heat. Simmer covered for 35 minutes. Serve over rice and sprinkle with peanuts.
Review: this meal was ok, nice flavor even with cutting down the red pepper for hubby's flavor issues. I probably won't make this again.
Thanks for reading, Laura