Recipe courtesy of Cynthia Gardner
Save Recipe Print
Total:
1 hr 30 min
Prep:
30 min
Cook:
1 hr
Yield:
8 servings

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.

My Private Notes

Add a Note
Get the Recipe

Ice Cream Social in a Bag

Get shaking with this unique way of making ice cream in five minutes.

IDEAS YOU'LL LOVE

Easy Chicken Pot Pie

Recipe courtesy of Sunny Anderson

African Ground Nut Stew

Recipe courtesy of Miriam Chaiken

Spicy African Chicken and Almond Stew

Recipe courtesy of Food Network Kitchen

North African Inspired Rub for Fish and Chicken

Recipe courtesy of Bobby Flay

North African Chicken and Chickpeas Sheet Pan Dinner

Recipe courtesy of Food Network Kitchen

Stewed Chicken

Recipe courtesy of Deborah Fewell

Stewed Chicken

Recipe courtesy of Tami Clem

Brunswick Stew

Recipe courtesy of Griffin Bufkin|Harrison Sapp

Yassa-Chicken Stew

Recipe courtesy of Ann Volkwein|Lynn Kearney

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories