Recipe review Spicy African chicken stew

Spicy African chicken stew

Pillsbury Casseroles, Soups and stews

Oct 1994

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. 

 6 servings

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