WEST AFRICAN CHICKEN recipe

2 Whole boneless -- skinless chicken bre
into 1/2" pieces
1 tablespoon Peanut oil
1 medium Onion -- chopped
1 Garlic clove -- minced
28 ounces Can whole tomatoes -- undrained, cut up
15 1/2 ounces Can Green Giant Great -- Northern Beans undra
11 ounces Can Green Giant Niblets -- Golden Sweet Corn,

1 Sweet potato -- peeled &

3/4 cup Water
1/4 cup Peanut butter
1 tablespoon Tomato paste
1 teaspoon Salt
1 teaspoon Chili powder
1/2 teaspoon Ginger
1/2 teaspoon Cayenne
3 cups 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.