 Chicken Peanut Stew
Makes 6 servings
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Ingredients
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1
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(3- to 4-pound) chicken, cut up and skinned, if desired
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1
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onion, chopped
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2
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cloves garlic, minced
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1
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can (6 ounces) tomato paste
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1/2
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cup smooth peanut butter
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1/4
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cup Frank's® RedHot® Original Cayenne Pepper Sauce
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1
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teaspoon curry powder
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2
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large carrots, diced
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Prep Time
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10 minutes
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Cook Time
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35 minutes
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1. Heat 1 tablespoon oil in large skillet until hot. Add chicken pieces; cook 10 minutes or until browned on both sides. Drain off all but 1 tablespoon fat. Add onion and garlic; cook and stir 3 minutes or until tender.
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2. Combine 2 cups water, tomato paste, peanut butter, Frank's RedHot Sauce and curry powder; whisk until well blended. Pour into skillet. Stir in carrots. Heat to boiling. Reduce heat to medium-low. Cook, partially covered, 20 minutes or until chicken is no longer pink near bone. Serve with hot cooked rice. Garnish with roasted peanuts, if desired.
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© Reckitt Benckiser Inc.
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Printed
from fbnr.com
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