Description
A recipe for West African Peanut Chicken Stew

Ingredients

• 1 lb boneless skinless chicken breasts (about 4)
  
• 1 box Betty Crocker Chicken Helper jambalaya
  
• 2 tablespoons vegetable oil
  
• 2 1/2 cups hot water
  
• 1 can (14.5 oz) diced tomatoes with onion and pepper, undrained
  
• 1/2 lb sliced fully cooked Polish or kielbasa sausage, if desired
  
• 2 tablespoons peanut butter

Preparation
Prep Time: 20 Minutes | Start to Finish: 50 Minutes

1. Cut chicken into strips, about 2x1/4 inch. In 3- to 4-quart saucepan, stir chicken and chicken seasoning (from Chicken Helper box) until chicken is evenly coated; stir in oil. (For best results, use saucepan with nonstick finish.)

2. Cook chicken uncovered over medium-high heat about 8 minutes, turning chicken over after 5 minutes, until dark brown on both sides. Stir in hot water, the sauce mix and uncooked rice (from Chicken Helper box), the tomatoes and sausage. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer about 25 minutes, stirring once, until rice is tender.

3. Stir in peanut butter. Cook about 2 minutes longer, until mixture is thickened. Cover; let stand about 5 minutes or until most of liquid is absorbed.

High Altitude (3500-6500 ft): Increase water to 2 3/4 cups.

Nutrition
1 Serving: Calories 350 (Calories from Fat 110); Total Fat 12g (Saturated Fat 2.5g); Cholesterol 55mg; Sodium 1080mg; Total Carbohydrate 34g (Dietary Fiber 2g); Protein 25g

% Daily Value: Vitamin A 10%; Vitamin C 6%; Calcium 8%; Iron 15% Exchanges: 1 1/2 Starch, 1/2 Other Carbohydrate, 1 Vegetable, 2 1/2 Very Lean Meat, 2 Fat

Carbohydrate Choices: 2

Serves
5 servings

Variations
no information available