African Chicken Stew (phase 1-4) serves 4
4 skinless boneless chicken breasts, cut into 2-inch pieces
1 Tbsp minced garlic
1 Tbsp grated ginger
1 tsp dried oregano
1 Tbsp fat-free reduced-sodium chicken broth, or water
1 olive oil spray
2 green onions finely chopped
1 can (16oz) tomatoes, with juices
1 habanero chili pepper, chopped
1/3 cup Walden Farms peanut spread
1 dash each of sea salt and freshly ground black pepper
Place the chicken in a 1-quart resealable plastic bag. Combine the garlic, ginger, oregano, and broth in a small bowl. Add the seasoning mixture to the bag and massage it to coat the chicken with the seasonings. Marinate in the refrigerator for 6 hours to overnight.
Coat a large Dutch oven with olive oil spray and set it over medium heat. Sear the chicken pieces until they are white on all sides, about 5 minutes. Transfer them to a plate and set aside. Coat the pot again with olive oil spray.
Add the tomatoes with half their liquid, and the chili pepper.  Bring to a boil, reduce the heat and simmer the sauce 10 minutes, breaking up the tomatoes with a wooden spoon.
Blend the peanut butter in the remaining tomato juice until smooth. Add it to the pot. Return the chicken to the pot. Simmer until the chicken is white in the center, about 15 minutes. Serve and add chopped onion to taste.

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