West African Chicken Stew

  • Ready in 50m

  • Serves 8

  • 442 calories

  • 65.41g carbs

The recipe West African Chicken Stew is ready in approximately 50 minutes and is definitely an amazing gluten free and dairy free option for lovers of African food. One serving contains 419 calories, 27g of protein, and 9g of fat. This recipe serves 8. For $1.3 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. 1 person has made this recipe and would make it again. It will be a hit at your Autumn event. Only a few people really liked this main course. If you have salt, pepper, sweet potato, and a few other ingredients on hand, you can make it. To use up the fresh gingerroot you could follow this main course with the Gingerbread With Fruited Compote as a dessert.

15 ingredients

  1. 30 oz canned black-eyed peas
  2. 28 oz canned tomatoes
  3. 3 tsps canola oil
  4. 1/4 tsps cayenne pepper
  5. 8 servings cooked brown rice
  6. 1/4 cups creamy peanut butter
  7. 2 tbsps fresh gingerroot
  8. 1 tsp thyme
  9. 6 garlic cloves
  10. 1 cup low sodium chicken broth
  11. 1 medium onion
  12. 1/4 tsps pepper
  13. 1/2 tsps salt
  14. 1 lb skinless boneless chicken breasts
  15. 1 large sweet potato

Instructions

  1. Sprinkle chicken with salt and pepper. In a Dutch oven, cook chicken over medium heat in 2 teaspoons oil for 4-6 minutes or until no longer pink; remove and set aside.
  2. In the same pan, saute onion in remaining oil until tender.
  3. Add garlic and ginger; cook 1 minute longer.
  4. Stir in the peas, tomatoes, sweet potato, broth, peanut butter, 1-1/4 teaspoons thyme and cayenne. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potato is tender.
  5. Add chicken; heat through.
  6. Serve with rice if desired.
  7. Sprinkle with remaining thyme.
West African Chicken Stew

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