West African Peanut Chicken Stew
Chicken Helper Jambalaya Mix jump-starts this tasty stew with chicken, peanut butter, and tomatoes, to make a straightforward and delicious meal that your whole family is going to love. Add sliced sausage for an added flavor complexity and an additional kick of protein. This dish is best served with biscuits or any other type of bread to sop up that saucy-goodness.
- 1 pound boneless skinless chicken breasts (about 4)
- 1 box Betty Crocker Chicken Helper jambalaya
- 2 tablespoons vegetable oil
- 2 1/2 cups hot water
- 1 (14.5 ounce) can diced tomatoes with onion and pepper, undrained
- 1/2 pound fully cooked Polish or kielbasa sausage, sliced, if desired
- 2 tablespoons peanut butter
Preparation time 20mins
Cooking time 50mins
Cut chicken into strips, about 2 by 1/4 inch.
In 3 to 4 quart nonstick saucepan, stir chicken and chicken seasoning (from jambalaya mix) until chicken is evenly coated; stir in oil.
Cook chicken, uncovered, over medium-high heat about 8 minutes, turning chicken over after 5 minutes, until dark brown on each side.
Stir in hot water, sauce mix and undercooked rice (from jambalaya mix), tomatoes and sausage. Heat to boiling, stirring sometimes.
Reduce heat; cover and simmer about 25 minutes, stirring once, until rice is tender.
Stir in peanut butter. Cook about 2 minutes longer or until mixture is thickened.
Cover and let stand about 5 minutes or until most of liquid is absorbed.