African Chicken Peanut Stew

³ Description

A comforting stew with a kick

² Ingredients

•  2.667 serving (serving = 3 oz) Perdue Chicken Breast Tenderloins
•  300 g Sweet Potato
•  0.667 serving (serving = 1 medium pepper) Publix Red Bell Pepper
•  1 cup, chopped Onions
•  2 clove Garlic
•  2 serving (serving = 1/4 cup) Hunt's 100% Natural Tomato Sauce
•  4 serving (serving = 2 tbsp) Tostitos All Natural Chunky Salsa (Hot)
•  2 serving (serving = 1 cup) Progresso Unsalted Chicken Broth
•  4 serving (serving = 1/4 tsp) McCormick Ground Cumin
•  2 serving (serving = 1/4 tsp) Tone's Cayenne Pepper
•  1/4 tsp Cloves (Ground)
•  1/4 tsp Black Pepper
•  1 serving (serving = 1/4 cup) Trader Joe's Peanut Flour Defatted

q Directions

Chop the chicken into cubes and put it in a large skillet sprayed with nonstick spray. Chop the large raw sweet potato and add it to the skillet. Also add the chopped red bell pepper and chopped onion. Cook it all on a medium heat for 6-7 minutes, mixing often to cook everything evenly. Once the chicken is fully cooked and the vegetables have softened, add the minced garlic and cook 2 more minutes. Turn off the heat. Add the cooked mix to a large stewing pot or a large general pot. Then add the tomato sauce, salsa, chicken broth, cumin, cayenne powder, ground cloves, and black pepper. Cover the pot and let everything simmer for 10 minutes. At this time, the sweet potato should be soft. Then turn off the heat. Stir in your peanut flour until evenly mixed in. Then serve!

I served mine with avocado on top.

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