Recipe by HopeJohnJP

This hearty stew is so easy and so adaptable. We've used many combinations of root vegetables -- turnips, parsnips, white and sweet potatoes, carrots -- anything which cooks to tenderness at about the same time. Summer squashes and sweet dark greens work wonderfully, too, but be sure to add them just five minutes before serving, so they don't get mushy.

Ingredients Nutrition

  • 1 tablespoon peanut oil
  • 1 onion, diced to 1/2-inch
  • 2 cups chicken stock
  • 2 tablespoons tomato paste
  • 1 (14 1/2 ounce) can diced tomatoes with juice
  • 14 teaspoon salt
  • 12 cup natural-style peanut butter
  • 1 rutabaga, peeled and diced to 1/2-inch
  • 1 small butternut squash, seeded and diced to 1/2-inch
  • 1 green bell pepper, seeded and diced to 1/2-inch
  • 14 teaspoon cayenne pepper
  • 12 lb cooked boneless skinless chicken breast, diced to 1/2-inch

Directions

  1. In a large sauce pan over medium heat, sauté onion in hot oil until golden brown.
  2. In the microwave or in another saucepan, heat the broth until nearly boiling. Use a bit of the hot stock to thin the tomato sauce before adding it to the onions. Add remaining stock, tomatoes and 1/4 t. salt. Bring to a gentle boil.
  3. Thin the peanut butter with some of the hot cooking liquid. Add peanut butter to onion and tomato mixture, stirring to mix thoroughly. Reduce heat to a simmer.
  4. Add remaining ingredients except chicken and simmer, uncovered, until vegetables are bite tender, about thirty minutes.
  5. Stir in diced chicken and heat through. Check seasoning. Serve with tasty bread for sopping or over rice or couscous.

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