West African Peanut Chicken Stew

Chicken Helper Jambalaya Mix jump-starts this tasty stew with chicken, peanut butter, and tomatoes, to make a simple and scrumptious meal that your whole family is going to love. Add sliced sausage for an added flavor complexity and an extra kick of protein. This dish is best served with biscuits or any other type of bread to sop up that saucy-goodness.

Photo by Jacqueline M.
West African peanut stew is perfect for supper on a cool autumn evening.

PREP TIME

20

minutes

TOTAL TIME

50

minutes

SERVINGS

5

servings

PREP TIME

20

minutes

TOTAL TIME

50

minutes

SERVINGS

5

servings

Ingredients

  • 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

Directions

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 both sides. Stir in hot water, sauce mix and uncooked rice (from jambalaya mix), tomatoes and sausage. Heat to boiling, stirring occasionally. 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.

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