---------- Recipe via Meal-Master (tm) v8.02
  
       Title: WEST AFRICAN CHICKEN AND GROUNDNUT STEW
  Categories: African, Chicken
       Yield: 8 servings
  
       2    Whole boneless,
            -skinless chicken breasts
            -cut into 1/2″ pieces
       1 tb Peanut oil
       1 md Onion, chopped
       1    Garlic clove, minced
      28 oz Can whole tomatoes,
            -undrained, cut up
  15 1/2 oz Can Green Giant Great
            -Northern Beans undrained
      11 oz Can Green Giant Niblets
            -Golden Sweet Corn,
            -drained
       1    Sweet potato, peeled AND
            -chopped
     3/4 c  Water
     1/4 c  Peanut butter
       1 tb Tomato paste
       1 ts Salt
       1 ts Chili powder
     1/2 ts Ginger
     1/2 ts Cayenne
       3 c  Hot cooked rice
  
   In a 4 quart Dutch oven over medium-high heat, cook chicken in oil until
   chicken is lightly browned and no longer pink, stirring frequently. Add
   onion and garlic; cook and stir 3 to 4 minutes or until onion is tender.
   Add remaining ingredients except rice; mix well. Bring to a boil. Reduce
   heat to medium-low; cover and cook 30 minutes or until sweet potato is
   tender, stirring occasionally.  If stew becomes too thick, add additional
   water.  Serve stew over hot rice.
  
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