Serves: 8
Total Calories: 412
In 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.
Nutrition Per Serving (1 1/2-cup): Calories 370 Protein 22g Carbohydrate 52g Fat 8g Sodium 730mg
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This West African Chicken and Groundnut Stew recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.
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