Chicken and Peanut Stew

Makes 12 Servings


1 Tbsp peanut oil
4 lbs chicken pieces
1 tsp salt
2 onion, chopped
4 carrot, chopped
3 each fresh garlic, finely chopped
2 cans (14 1/2 oz.) chicken broth
1 can (16 oz.) whole tomatoes, drained and chopped
1 cup peanut butter
2 Tbsps tomato paste
1 tsp ground red pepper
1 tsp dried thyme leaves
3 cups Minute® White Rice, uncooked
1 cup cocktail peanuts, chopped


  • Heat oil in large skillet on high heat. Add chicken; season with salt and black pepper. Cook 8 to 10 minutes or until browned on both sides, turning occasionally. Remove chicken from skillet; cover to keep warm.
  • Add onions, carrots and garlic to drippings in skillet; cook and stir 5 minutes or until tender. Add chicken broth, tomatoes, peanut butter, tomato paste, ground red pepper and thyme; stir until well blended. Return chicken to skillet; bring to boil. Reduce heat to low; simmer, partially covered, 1-1/2 hours or until chicken is cooked through.
  • Prepare 3 cups of rice according to package directions (makes about 6 cups cooked.) Serve chicken over rice; sprinkle with peanuts.