Saturday, January 13, 2007

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.

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