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Categories:
peanut oil onion chicken stock tomato paste tomatoes salt natural style peanut butter butternut squash green bell pepper cayenne pepper chicken
Viewed: 55 - Published at: 5 years agoIngredients
- 1 tablespoon peanut oil
- 1 onion, diced to 1/2-inch
- 2 cups chicken stock
- 2 tablespoons tomato paste
- 1 (14 1/2 ounce) can diced tomatoes with juice
- 14 teaspoon salt
- 12 cup natural-style peanut butter
- 1 rutabaga, peeled and diced to 1/2-inch
- 1 small butternut squash, seeded and diced to 1/2-inch
- 1 green bell pepper, seeded and diced to 1/2-inch
- 14 teaspoon cayenne pepper
- 12 lb cooked boneless skinless chicken breast, diced to 1/2-inch
Method
- In a large sauce pan over medium heat, saute onion in hot oil until golden brown.
- In the microwave or in another saucepan, heat the broth until nearly boiling.
- Use a bit of the hot stock to thin the tomato sauce before adding it to the onions.
- Add remaining stock, tomatoes and 1/4 t. salt.
- Bring to a gentle boil.
- Thin the peanut butter with some of the hot cooking liquid.
- Add peanut butter to onion and tomato mixture, stirring to mix thoroughly.
- Reduce heat to a simmer.
- Add remaining ingredients except chicken and simmer, uncovered, until vegetables are bite tender, about thirty minutes.
- Stir in diced chicken and heat through.
- Check seasoning.
- Serve with tasty bread for sopping or over rice or couscous.
