Wednesday, February 3, 2010

West African Peanut Stew

The recipe's name may seem weird, but I promise - this is so delicious! I tried it for the first time a few years ago, and it's become one of my favorites. It's very unique, so try it with your family, and let me know what they think!

1 pound boneless, skinless chicken breasts
3 tablespoons all-purpose flour
1/2 tablespoon paprika
1/2 tablespoon onion powder
1 teaspoon salt
1 box Zatarain's New Orelans Style Jambalaya Mix
2 tablespoons vegetable oil
1 can (14.5 ounces) diced tomatoes with onion and pepper, undrained
1/2 pound sliced fully-cooked Polish or kielbasa sausage (if you like it)
2 tablespoons peanut butter
Salted peanuts for garnish

Cut chicken into large bite-size pieces. Combine all-purpose flour, paprika, onion powder, and salt. Roll pieces of chicken in flour mixture.

In a large saucepan, cook chicken pieces in vegetable oil until done; about 8 minutes. Be sure to flip chicken after about 5 minutes.

Stir in hot water, jambalaya mix, tomatoes and sausage. Heat to boiling, stirring occasionally.

Reduce heat; cover and simmer about 25 minutes, stirring once.

When rice is tender, stir in peanut butter. Cook about 2 minutes longer, mixing peanut butter well.

Cover; let stand about 5 minutes or until most of the liquid is absorbed. Serve in a bowl and top with peanuts.


Jill said...

Is it lunch time yet???? That looks delicious!

Kristen @ Miss Prissy Paige said...

Peanuts and peanut butter? I'm so all over this recipe!


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