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2 Whole boneless,
-skinless chicken breasts
-cut into 1/2" pieces
1 T Peanut oil
1 md Onion, chopped
1 garlic clove, minced
28 oz Can whole tomatoes,
-undrained, cut up
15 1/2 oz Can Green Giant Great
-Northern Beans undrained
11 oz Can Green Giant Niblets
-Golden Sweet Corn,
-drained
1 Sweet potato, peeled &
-chopped
3/4 c Water
1/4 c Peanut butter
1 T Tomato paste
1 t Salt
1 t Chili powder
1/2 t Ginger
1/2 t Cayenne
3 c Hot cooked rice
In a 4 quart Dutch oven over medium-high heat, cook chicken in
oil until chicken is lightly browned and no longer pink,
stirring frequently. Add onion and garlic; cook and stir 3 to 4
minutes or until onion is tender. Add remaining ingredients
except rice; mix well. Bring to a boil. Reduce heat to
medium-low; cover and cook 30 minutes or until sweet potato is
tender, stirring occasionally. If stew becomes too thick, add
additional water. Serve stew over hot rice.
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