Prep 15 mins
Cook 1 hr 40 mins
English colonists gave this dish its unusual name since they called peanuts by the word 'groundnuts'.
- 1 1⁄2 lbs chicken thighs
- 1 1⁄2 lbs chicken legs
- 2 tablespoons vegetable oil
- 1 lb beef stew meat, cubed
- 2 medium onions, chopped
- 1 green bell pepper, chopped
- 1 (28 ounce) can tomatoes, chopped
- 1 teaspoon salt
- 2 tablespoons ground red pepper or 2 tablespoons red pepper flakes
- 1 cup peanut butter (smooth kind)
- cooked mashed sweet potatoes
- cooked rice
- In a large Dutch oven, brown chicken in vegetable oil until golden brown, about 15 minutes. Set aside, reserve drippings.
- Add beef, onion and green pepper to drippings. Cook until beef is well browned and onion is translucent. Drain off fat.
- Stir in undrained tomatoes, salt and red pepper. Bring to a boil, reduce heat. Cover and simmer 30 minutes.
- Add chicken and simmer 20 minutes more.
- In a small saucepan, melt peanut butter over low heat. Stir into chicken mixture. Return mixture to a boil then reduce heat.
- Cover; simmer 20 minutes more. Skim off fat. Serve with mashed sweet potatoes or hot cooked rice.