West African Chicken and Groundnut Stew

1. 1

   In a 4 quart Dutch oven over medium-high heat, cook chicken in oil until chicken is lightly browned and no longer pink, stirring frequently.

2. 2

   Add onion and garlic; cook and stir 3 to 4 minutes or until onion is tender.

3. 3

   Add remaining ingredients except rice; mix well.

4. 4

   Bring to a boil.

5. 5

   Reduce heat to medium-low; cover and cook 30 minutes or until sweet potato is tender, stirring occasionally.

6. 6

   If stew becomes too thick, add additional water.

7. 7

   Serve stew over hot rice.

No additional tips available.