African Peanut Butter Stew
- Canola oil spray or 2 teaspoons peanut oil
- 1/2 medium onion, diced
- 3/4 cup white rice
- 3/4 cup plus 1 tablespoon broth (chicken or vegetable) or water
- 1/2 to 3/4 pound chicken breasts or thighs
- 1/2 red bell pepper, cored, seeded, and sliced
- 2/3 cup milk (skim is okay) or water
- 2 to 4 garlic cloves, minced or crushed
- 1/2 teaspoon cayenne
- Sea salt
- 3 tablespoons peanut butter, creamy or chunky
- 3 or 4 tomatoes, diced, or one 14-ounce can diced, drained
- 1/2 sweet potato, cut into 3/4-inch cubes
- 1 handful fresh spinach, or about 5 ounces frozen
- Preheat the oven to 450F.
- Spray the inside and lid of a cast-iron Dutch oven with canola oil or wipe with peanut oil.
- Scatter the onion in the pot.
- Rinse the rice in a strainer under cold water until the water runs clear.
- Tip the rice into the pot, add the liquid, and stir to make an even layer.
- Place the chicken on the rice.
- Add the bell pepper.
- In a measuring cup, whisk the milk, garlic, cayenne, salt, and peanut butter until the peanut butter dissolves.
- Pour over the chicken.
- Layer in the tomatoes, sweet potato, and spinach.
- Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
- Serve immediately.
- Use coconut milk instead of milk.
- Substituting soy or rice milk is also always acceptable in a Glorious One-Pot Meal.
- Substitute a minced jalapeno chile instead of the cayenne.
- Or use four shakes of red pepper flakes.
- Shrimp and/or scallops instead of, or along with, the chicken taste great, too.
- Or try tofu (use extra-firm cubes).
- Use sweet or white potatoes instead of rice.
- Calories: 426
- Protein: 27g
- Carbohydrates: 33g
- Fat: 15g
- Cholesterol: 39mg
- Sodium: 626mg
- Fiber: 9g
canola oil spray, onion, white rice, broth, chicken breasts, red bell pepper, milk, garlic, cayenne, salt, peanut butter, tomatoes, sweet potato, fresh spinach
Taken from www.epicurious.com/recipes/food/views/african-peanut-butter-stew-378817 (may not work)