Recipe courtesy of Cynthia Gardner
Total:
1 hr 30 min
Active:
30 min
Yield:
8 servings
Level:
None

Ingredients

Directions

In a large heavy pot, brown chicken in hot peanut oil. Add 1 chopped onion and stir until golden brown. Peel tomatoes if you wish, then chop into chunks. Thin tomato paste with 1/2 cup of water, and add tomatoes and tomato paste to the pot.

Boil 4 cups of water and add to the pot with the vegesal. While the mixture boils gently, thin peanut butter with some of the hot pot liquid and stir it in gradually. Reduce heat and simmer for 30 minutes.

Begin adding vegetables, letting each simmer for 5 minutes or so before adding the next one. Cook until chicken and all the vegetables are tender. Crush or grind the second onion with the hot pepper. Add during the last 10 minutes of cooking.

The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network?s kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.

IDEAS YOU'LL LOVE

Oxtail Stew

Recipe courtesy of Pyrenees Cafe

Beef Stew

Recipe courtesy of Food Network Kitchen

Lobster Stew

Recipe courtesy of Neil Connolly

Lamb Stew

Recipe courtesy of Wildflour Cooking Company

Beef and Butternut Squash Stew

Recipe courtesy of Giada De Laurentiis

Beer-Braised Beef Stew

Recipe courtesy of Nancy Fuller

Seafood Stew

Recipe courtesy of Ina Garten

Sunny's Easy Beefy Stew

Recipe courtesy of Sunny Anderson

Spicy Cajun Seafood Stew

Recipe courtesy of Food Network Kitchen

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking