Groundnut (peanut) stew

Name: Groundnut (peanut) stew
Ingredients: 12 cup peanut butter; 1 (4 ounce) can tomato paste; 2 tablespoons brown sugar; 1 teaspoon grated fresh gingerroot or 12 teaspoon ground ginger; 18 teaspoon ground red pepper; 1 cup water; 1 tablespoon vegetable oil; 1 medium onion, chopped; 2 12-3 lbs chicken, quartered,skin removed; 1 green bell pepper, chopped; cooked white rice

11 ingredients

5 steps

Ingredients

12 cup peanut butter
1 (4 ounce) can tomato paste
2 tablespoons brown sugar
1 teaspoon grated fresh gingerroot or 12 teaspoon ground ginger
18 teaspoon ground red pepper
1 cup water
1 tablespoon vegetable oil
1 medium onion, chopped
2 12-3 lbs chicken, quartered,skin removed
1 green bell pepper, chopped
cooked white rice

Directions

1

Combine peanut butter, tomato paste, sugar, ginger and ground red pepper in a medium bowl; slowly stir in the water, a small amount at a time, until the sauce is smooth; set aside.
2

Heat the oil in a dutch oven over medium heat; add onion; cook until it is translucent, about 5-7 minutes.
3

Add the chicken and green pepper; cook, turning chicken, until browned on all sides, about 20 minutes.
4

Stir the peanut sauce into the chicken mixture, cover; reduce heat to low, simmer 1 hour, stirring occasionally.
5

Spoon over rice and serve.