Nigerian Groundnut Stew

• 3 lbs broiler-fryer chickens, cut up
• 3 tablespoons cooking oil
• 1 lb beef stew meat, cut into 1 inch pieces
• 2 medium onions, chopped
• 1 medium green pepper, chopped
• 1 (28 ounce) can tomatoes, cut up
• 1 teaspoon salt
• 1 -2 teaspoon ground red pepper
• 3/4 cup peanut butter
• mashed sweet potatoes or hot cooked rice

1. In a large saucepan or Dutch oven brown chicken pieces in hot oil abut 15 minutes; remove from pan. Set aside, reserving drippings.
2. Add beef, onion, and green pepper to drippings; cook till beef is brown and onion is tender. Drain off fat. Stir in undrianed tomatoes, salt, and red pepper. Bring to boiling; reduce heat. Cover; simmer 30 minutes.
3. Add chicken pieces: simmer 20 minutes more. In small sauce pan melt peanut butter over low heat. Stir into chicken mixture. Return mixture to boiling; reduce heat. Cover simmer 20 minutes more. Skim off fat.
4. Serve with mashed sweet potatoes or hot cooked rice.

chickens, cooking oil, beef stew meat, onions, green pepper, tomatoes, salt, ground red pepper, peanut butter, mashed sweet potatoes

Taken from www.food.com/recipe/nigerian-groundnut-stew-171970 (may not work)