Melt butter in large pot over low heat. Increase heat and add onions. Saute until they start to become transparent. Add garlic and saute 2 mins. Add red and green pepper and saute another 5 mins.
Add chicken stock, tomato puree, black pepper and crushed red pepper. bring to a boil and add rice, stirring often.
When rice is cooked through, add peanut butter and mix thoroughly.
Add diced chicken and salt to taste.
Originally Submitted
10/18/2013
0 Out of 5 from
0 reviews
You can add this Chicken/Peanut Stew, West African recipe to your own private DesktopCookbook.