Gold Coast Stew Recipe
Ingredients
| Peanut or Salad Oil- 2 tablespoons | ||
| Onions | 2 Medium, thinly sliced | |
| Green Pepper- 1 large, halved, seeded and cut into 1/2-inch strips | ||
| Pepper red | 1 Large, halved | |
| Chicken broth | 3 Cup (16 tbs), canned | |
| Tomato Paste | 1 Can (10oz) | |
| Creamy or Chunky Peanut Butter- 3/4 cup | ||
| Sugar | 1 Teaspoon | |
| Chili powder | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Ground nutmeg | 1/2 Teaspoon | |
| Cooked Chicken or Leftover Turkey- 4 cups, cubed | ||
| Cooked Rice- as required | ||
Directions
MAKING
1) In a saucepan, heat oil and saute onion and green- and red-pepper cook, stirring occasionally, until tender for 5 minutes.
2) Stir chicken broth, tomato paste, peanut butter, sugar, chili powder, salt and nutmeg stirring until mixed well.
3) Simmer and cook stirring frequently, until mixture boils.
4) Mix in the chicken and cook until heated through.
SERVING
5) Serve stew hot with cooked rice, garnished with chopped peanuts.
1) In a saucepan, heat oil and saute onion and green- and red-pepper cook, stirring occasionally, until tender for 5 minutes.
2) Stir chicken broth, tomato paste, peanut butter, sugar, chili powder, salt and nutmeg stirring until mixed well.
3) Simmer and cook stirring frequently, until mixture boils.
4) Mix in the chicken and cook until heated through.
SERVING
5) Serve stew hot with cooked rice, garnished with chopped peanuts.
Chef
