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<  Soups & Stews  ~  GOLD COAST STEW

PostPosted: 25 May 2017, 11:18
User avatarSite AdminPosts: 187Location: Seattle, WAJoined: 24 Sep 2013, 19:00Status/Identification: Gorean Free Woman
2 green bell peppers, cut into rings
1 medium onion, sliced and separated into rings
2 tablespoons olive oil
1 (6 oz.) can tomato paste
3/4 cup peanut butter
3 cups chicken broth*
1 1/2 teaspoons salt
1 teaspoon chili powder
1 teaspoon sugar
1/2 teaspoon ground nutmeg
4 cups cooked chicken, cut up
6 cups cooked rice (for serving)
chopped peanuts (for serving)
pineapple chunks or tidbits (for serving)

In a large skillet, cook and stir peppers and onion in oil until onion is tender.

In a medium bowl, blend tomato paste and peanut butter. Stir in broth and seasoning.

Add broth mixture to skillet with onion and peppers and cook and stir over low heat until heated through. If the stew is too thick, stir in additional chicken broth.

Serve over rice with pineapple and peanuts

Makes 8 servings

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