Ingredients Jump to Instructions ↓

  1. 2 Green peppers; cut into rings

  2. 1 medium Onion; sliced & separated into rings

  3. 2 tablespoons Shortening

  4. 1 can Tomato paste; (6 oz.)

  5. cup Peanut butter

  6. 3 cups Chicken broth*

  7. 1 1/2 teaspoon Salt

  8. 1 teaspoon Chili powder

  9. 1 teaspoon Sugar

  10. teaspoon Nutmeg

  11. 4 cups Cooked chicken; cut up

  12. 6 cups Rice; cooked

  13. Accompaniments; (see notes)

Instructions Jump to Ingredients ↑

  1. In a large skillet, cook & stir peppers & onion in shortening until onion is tender. Drain off fat. In a medium bowl, blend tomato paste and peanut butter. Stir in broth & seasonings. Add broth mixture to skillet with onion & peppers and cook and stir over low heat until heated through. If the stew is too thick, stir in additional chicken broth. Serve over rice and pass your choice of accompaniments.

  2. Makes 8 servings.

  3. ACCOMPANIMENTS: Chopped green pepper; shredded coconut; coarsely ground or chopped peanuts; sauteed bananas or plantains; onion, tomato and eggplant slices; pineapple cubes.

  4. RECIPE NOTES: If not using homemade or canned chicken broth, it can be made by boiling 3 cups of water and dissovling 3 chicken bouillon cubes in the water.

  5. My Notes: I topped the servings with about 1 tbs. of chopped peanuts and 1 tbs. of shredded coconut. Also, this dish is not hot, although the flavor would definitely lend itself to tha. So, if you prefer that, just use a hot chili powder and use more of it! Also, draining off the fat wasn't too easy. I ended up putting the vegetables on a paper towel in a bowl, and then wiped out the pan with another paper towel. I didn't want to wash it because I wanted to leave the flavor in the pan.

  6. Recipe by: Betty Crocker Recipe Card Library Posted to TNT Recipes Digest by CZYV41F@... ( DEBORAH LEE) on Mar 11, 1998


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