peanut chicken stew

In a large pan or Dutch oven, brown

• 3 tblsp oil
• 3-4 lb boneless chicken thighs

for about 15 minutes. Remove from pan and set aside, reserving drippings. In the drippings, cook

• 2 onions, chopped
• 2 carrots, chopped
• 1 green bell pepper, chopped
• 1-2 sweet potatoes or yams, peeled and chopped

until the onion is tender. Drain off the fat. Stir in

• 1 28-oz can diced tomatoes, undrained
• 1 tsp salt
• 1 tsp ground red pepper

Bring to a boil, then reduce to a simmer. Add

• browned chicken
• 1 15-oz can black beans

and simmer 20 minutes. Then add

• 3/4 c peanut butter (preferably the all natural, just-ground-peanuts kind)
  

and simmer for another 20 minutes.

Makes a whole bunch, but the leftovers freeze and reheat well. We usually serve with couscous and a fruit salad.