Chicken and Peanut Stew

• 1 Tbsp. PLANTERS Peanut Oil
• 4 lb. chicken pieces
• 1 tsp. salt
• 1/4 tsp. ground black pepper
• 2 medium onions, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 4 medium carrots, chopped Target 2 lb For $3.00 thru 02/06
• 3 cloves garlic, finely chopped
• 2 cans (14-1/2 oz. each) chicken broth
• 1 can (16 oz.) whole tomatoes, drained, chopped
• 1/2 cup creamy peanut butter
• 2 Tbsp. tomato paste
• 1/2 tsp. ground red pepper
• 1/2 tsp. dried thyme leaves
• 6 cups hot cooked rice
• 1/2 cup chopped PLANTERS COCKTAIL Peanuts

1. Heat oil in large skillet on high heat.
2. Add chicken; season with salt and black pepper.
3. Cook 8 to 10 minutes or until browned on both sides, turning occasionally.
4. Remove chicken from skillet; cover to keep warm.
5. Add onions, carrots and garlic to drippings in skillet; cook and stir 5 minutes or until tender.
6. Add chicken broth, tomatoes, peanut butter, tomato paste, ground red pepper and thyme; stir until well blended.
7. Return chicken to skillet; bring to boil.
8. Reduce heat to low; simmer, partially covered, 1-1/2 hours or until chicken is cooked through.
9. Serve over rice; sprinkle with peanuts.

peanut oil, chicken pieces, salt, ground black pepper, onions, carrots, garlic, chicken broth, tomatoes, peanut butter, tomato paste, ground red pepper, thyme, rice, peanuts

Taken from www.kraftrecipes.com/recipes/chicken-peanut-stew-63742.aspx (may not work)