This Americanized version of a traditional African stew was featured in Cooking Light last year. It's become a staple in our household because it's easy to make with all of the canned ingredients (we usually use leftover chicken) and is delicious.
African Chicken Peanut Stew
1 1/2 cups cubed peeled sweet potato
1/2 cup chopped onion
1/2 cup diced red bell pepper
2 garlic cloves, minced
1 jalapeno pepper, seeded and minced (optional)
2 cups chopped cooked chicken breast (8 oz.)
1 cup bottled salsa
1/2 teaspoon ground cumin
2 (16 oz.) cans low sodium chicken broth
2 (15 oz) cans Healthy Choice Chicken w/rice Soup or equivalent
1 (15 oz.) can black beans, drained
1/3 cup creamy peanut butter
Heat a large cooking pot with cooking spray. Add sweet potato, onion, bell pepper, garlic and jalapeno, saute 10 minutes. Stir in chicken and next 5 ingredients. Bring to a boil, reduce heat and simmer for 15 minutes. Whisk in peanut butter, cook a few more minutes and serve.
Makes 10-12 one cup servings.
Each serving has 188 calories, 3.5 grams of fiber. 6 grams of fat, 20 grams carbohydrates. 1 cup =4 points.
[This message has been edited by Tally (edited 05-31-2000).]