January 20, 2010

African Chicken Stew

This recipe was a GREAT way to break in my new Christmas gift of a STAUB dutch oven. I loved this meal, and I LOVE my new dutch oven!

1 TBS Olive Oil

1 lb Boneless, skinless chicken breasts or thighs, cut into one inch pieces

1 1/2 c Chopped onions

2 Garlic cloves; minced

28 oz Can diced tomatoes, undrained

1/4 c Creamy peanut butter

1/2 ts Chili powder

1/2 ts Salt

1/4 ts Crushed red pepper flakes or more to taste

3 c Cooked rice

1 c Chopped dry roasted peanuts

Heat oil in Dutch Oven or large saucepan over medium high heat until hot. Add chicken, onions and garlic; cook about five minutes or until chicken is browned and onions are tender. Stir in tomatoes, peanut butter, chili powder, salt and red pepper flakes. Bring to a boil. Reduce heat; cover and simmer 35 minutes.

Serve over rice; sprinkle with chopped peanuts. Goes great with cooked vegetables and my favorite naan.

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