Title: West african chicken & groundnut stew
 Categories: African, Chicken
      Yield: 8 Servings
 
      2    Whole boneless,
           -skinless chicken breasts
           -cut into 1/2" pieces
      1 T  Peanut oil
      1 md Onion, chopped
      1    Garlic clove, minced
     28 oz Can whole tomatoes,
           -undrained, cut up
 15 1/2 oz Can Green Giant Great
           -Northern Beans undrained
     11 oz Can Green Giant Niblets
           -Golden Sweet Corn,
           -drained
      1    Sweet potato, peeled &
           -chopped
    3/4 c  Water
    1/4 c  Peanut butter
      1 T  Tomato paste
      1 t  Salt
      1 t  Chili powder
    1/2 t  Ginger
    1/2 t  Cayenne
      3 c  Hot cooked rice
 
  In a 4 quart Dutch oven over medium-high heat, cook chicken in oil
  until chicken is lightly browned and no longer pink, stirring
  frequently. Add onion and garlic; cook and stir 3 to 4 minutes or
  until onion is tender. Add remaining ingredients except rice; mix
  well. Bring to a boil. Reduce heat to medium-low; cover and cook 30
  minutes or until sweet potato is tender, stirring occasionally.  If
  stew becomes too thick, add additional water.  Serve stew over hot
  rice.