Peanut Chicken Stew
Portion Size: 6 oz. chicken with bones and sauce, 4 oz boneless with sauce
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 (2 ½ – 3 lb.) whole chickens, cut up | |
| 2 tablespoons oil | |
| 1 large onion | Washed, peeled and chopped. |
| 2 medium carrots | Washed, peeled, and sliced. |
| 1 medium green pepper | Washed and cut into strips. |
| 1 3/4 cups water | |
| 1 6-oz. can no salt added tomato paste | |
| 1/2 cup peanut butter | |
| 1 small bay leaf | |
| 1 tablespoon dried parsley | Or ¼ cup fresh, washed, trimmed and chopped |
| 1 teaspoon salt |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Wash chicken and cut up. In large skillet cook chicken in hot oil about 15 minutes, turning as necessary to brown evenly. | |
| 2 | Add onion, carrots, and green pepper. | |
| 3 | In a bowl, stir together water, tomato paste, peanut butter, bay leaf, parsley, and salt. Pour over chicken in skillet. | |
| 4 | Simmer, covered, 35 to 45 minutes or till chicken is done. | Cook until internal temperature reaches 165°F. |
| 5 | Remove bay leaf. Spoon off fat; serve chicken and sauce over hot rice, if desired. |
Posted in Chicken Dinner Recipes
