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Main dishes

Chicken and Peanut Stew

Chicken and Peanut Stew recipe
photo by:kraft
People try this recipe, dont let the peanut butter scare you. It was wonderful!
posted by
Leann167
on 1/9/2005
time
prep:
15 min
total:
2 hr 15 min
servings
total:
12 servings
Magazine Acquisition

What You Need

1
Tbsp.  PLANTERS Peanut Oil
4
lb.  chicken pieces
1
tsp.  salt
1/4
tsp.  ground black pepper
2
medium  onions, chopped
4
medium  carrots, chopped
3
cloves  garlic, finely chopped
2
cans  (14-1/2 oz. each) chicken broth
1
can  (16 oz.) whole tomatoes, drained, chopped
1/2
cup  PLANTERS Creamy Peanut Butter
2
Tbsp.  tomato paste
1/2
tsp.  ground red pepper
1/2
tsp.  dried thyme leaves
6
cups  hot cooked rice
1/2
cup  chopped PLANTERS COCKTAIL Peanuts

Make It

HEAT oil in large skillet on high heat. Add chicken; season with salt and black pepper. Cook 8 to 10 minutes or until browned on both sides, turning occasionally. Remove chicken from skillet; cover to keep warm.

ADD onions, carrots and garlic to drippings in skillet; cook and stir 5 minutes or until tender. Add chicken broth, tomatoes, peanut butter, tomato paste, ground red pepper and thyme; stir until well blended. Return chicken to skillet; bring to boil. Reduce heat to low; simmer, partially covered, 1-1/2 hours or until chicken is cooked through.

SERVE over rice; sprinkle with peanuts.

Kraft Kitchens Tips

Make Ahead
Can be prepared up to 2 days ahead. Cover and refrigerate until ready to serve. Reheat in microwave or on stove top just before serving.
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