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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Back in the early 1970's my mom belonged to a recipe card club...this is from one of those sets. It looks yummy so decided to post it for safe keeping. Haven't tried it yet. Please note the list of possible accompaniments listed below. Will edit once I do. Let me know if you like it! Ingredients:
2 green peppers, cut into rings |
1 medium onion, sliced and separated into rings |
1 teaspoon garlic |
2 tablespoons butter |
1 (6 ounce) can tomato paste |
3/4 cup peanut butter |
3 cups chicken broth |
1 teaspoon chili powder |
1 teaspoon sugar |
1/2 teaspoon nutmeg |
4 cups cut-up cooked chicken |
6 cups hot cooked rice |
Directions:
1. In large skillet, cook and stir peppers, garlic and onion in butter until onion is tender. Drain off fat. In medium bowl, blend tomato paste and peanut butter; stir in broth and seasonings.
2. Add bvroth mixture and chicken to skillet. Cook and stir over low heat until heated through. (If stew is too thick, stir in additional chicken broth.) Serve over rice; pass your choice of accompaniments.
3. Accompaniments:.
4. chopped green pepper.
5. shredded coconut.
6. chopped peanuts.
7. sauteed bananas.
8. chopped green onion.
9. tomato diced.
10. eggplant slices.
11. pineapple cubes.
12. *Chicken broth can be made by dissolving 3 chicken bouillon cubes in 3 cups boiling water.
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