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| 2 | Whole boneless, skinless chicken breasts cut into 1/2" pieces |
| 1 Teelöffel | peanut oil |
| 1 mittel | Onion chopped |
| 1 | cloves garlic minced |
| 28 x ca. 30 g | Can whole tomatoes, undrained, cut up |
| 15 1/2 x ca. 30 g | Can Green Giant Great Northern Beans undrained |
| 11 x ca. 30 g | Can Green Giant Niblets Golden Sweet Corn, drained |
| 1 | Sweet potato, peeled & chopped |
| 3/4 Tasse | water |
| 1/4 Tasse | peanut butter |
| 1 Teelöffel | tomato paste |
| 1 Teelöffel | salt |
| 1 Teelöffel | chilli powder |
| 1/2 Teelöffel | ginger |
| 1/2 Teelöffel | cayenne pepper |
| 3 Tasse | cooked rice hot |
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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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