West African Chicken Stew Recipe photo by Taste of Home

West African Chicken Stew

Servings: 8 / Total Time: 50 mins

Ingredients:

  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes


  • 1/2 teaspoon salt


  • 1/4 teaspoon pepper


  • 3 teaspoons canola oil, divided


  • 1 medium onion, thinly sliced


  • 6 garlic cloves, minced


  • 2 tablespoons minced fresh gingerroot


  • 2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained


  • 1 can (28 ounces) crushed tomatoes


  • 1 large sweet potato, peeled and cut into 1-inch cubes


  • 1 cup reduced-sodium chicken broth


  • 1/4 cup creamy peanut butter


  • 1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme, divided


  • 1/4 teaspoon cayenne pepper


  • Hot cooked brown rice, optional

Directions

  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. Add garlic and ginger; cook 1 minute longer.


  3. 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. Add chicken; heat through.


  4. Serve with rice if desired. Sprinkle with remaining thyme.

West African Chicken Stew Recipe photo by Taste of Home