|Broiler fryer chicken||3 Pound, cut|
|Cooking oil||3 Tablespoon|
|Beef stew meat||1 Pound, cut into pieces|
|Onions||2 Medium, chopped|
|Green pepper||1 Medium, chopped|
|Canned tomatoes||28 Ounce, cut up|
|Ground red pepper||2 Teaspoon|
|Peanut butter||3⁄4 Cup (12 tbs)|
|Mashed sweet potatoes/Hot cooked rice||1 Cup (16 tbs)|
In a large saucpean or Dutch oven brown chicken pieces in hot oil about 15 minutes; remove from pan.
Set aside, reserving drippings.
Add beef, onion, and green pepper to drippings; cook till beef is brown and onion is tender.
Drain off fat.
Stir in undrained tomatoes, salt, and red pepper.
Bring to boiling; reduce heat.
Cover; simmer 30 minutes.
Add chicken pieces; simmer 20 minutes more.
In small saucepan melt peanut butter over low heat.
Stir into chicken mixture.
Return mixture to boiling; reduce heat.
Cover; simmer 20 minutes more.
Skim off fat.
Serve with mashed sweet potatoes or hot cooked rice.