CHICKEN AND PEANUT STEW

Chicken and Peanut Stew image

Looking for a chicken and veggie stew with a flavor twist? Triple-peanut flavors hit all the notes in this delicious West African-inspired savory version.

Provided by My Food and Family

Categories Home

Time 2h

Yield 12 servings

Number Of Ingredients 11

Ingredients

1 Tbsp. PLANTERS Peanut Oil
4 lb. mixed bone-in chicken breasts, legs and thighs
1/2 cup creamy peanut butter
2 Tbsp. tomato paste
1 can (14.5 oz.) diced tomatoes, drained
2 cans (14-1/2 oz. each) fat-free reduced-sodium chicken broth
2 onions, chopped
4 carrots, chopped
3 cloves garlic, minced
2 cups long-grain white rice, uncooked
1/2 cup PLANTERS COCKTAIL Peanuts, chopped

Steps:

Heat oil in large skillet on medium heat. Add chicken; cook 8 to 10 min. or until all pieces are evenly browned on both sides, turning occasionally. Remove chicken from skillet, reserving drippings in skillet; cover chicken to keep warm.
Mix peanut butter and tomato paste in medium bowl until blended. Add tomatoes and chicken broth; mix well.
Add onions, carrots and garlic to reserved chicken drippings in skillet; cook 5 min. or until crisp-tender, stirring frequently. Add peanut butter mixture; mix well.
Return chicken to skillet; stir until evenly coated with sauce. Bring to boil; partially cover skillet with lid. Simmer on medium-low heat 1-1/2 hours or until chicken is done (165ºF). About 20 min. before stew is done, cook rice as directed on package, omitting salt.
Serve stew over rice; sprinkle with nuts.

Nutrition Facts : Calories 390, Fat 18 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 50 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 24 g