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Gold Coast Stew

Western.Chefs's picture
Ingredients
  Peanut oil/Salad oil 2 Tablespoon
  Onions 2 Medium, thinly sliced
  Green pepper 1 Large, halved, seeded and cut into 1/2-inch strips
  Red pepper 1 Large, halved, seeded and cut into 1/2 inch strips
  Canned chicken broth 3 Cup (48 tbs) (Or Fresh)
  Tomato paste 6 Ounce (1 Can)
  Creamy peanut butter 3⁄4 Cup (12 tbs) (Or Chunky)
  Sugar 1 Teaspoon
  Chili powder 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Ground nutmeg 1⁄2 Teaspoon
  Cubed cooked chicken/Cubed leftover turkey 4 Cup (64 tbs)
  Cooked rice 1 Cup (16 tbs) (As Required)
Directions

MAKING
1) In a saucepan, heat oil and saute onion and green- and red-pepper cook, stirring occasionally, until tender for 5 minutes.
2) Stir chicken broth, tomato paste, peanut butter, sugar, chili powder, salt and nutmeg stirring until mixed well.
3) Simmer and cook stirring frequently, until mixture boils.
4) Mix in the chicken and cook until heated through.

SERVING
5) Serve stew hot with cooked rice, garnished with chopped peanuts.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Stewed
Ingredient: 
Chicken
Interest: 
Gourmet, Healthy
Cook Time: 
40 Minutes
Servings: 
4

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