AFRICAN CHICKEN PEANUT STEW

I AM BACK! I just wanted to say thank you again to Amy of 5th AND VINE for holding down the fort while I was in Ohio. Not only did she guest post for me, but she was featured on The Budget Babe and did a guest post for the Midwest Style Bloggers! Yay Amy!!! Make sure you follow her on facebook to keep up on her latest fashion finds on a budget.

Ok, now back to what I do best... cook healthy stuff. ;)

This is one of my very old 'tried & true' recipes that has been on the menu at our house for a few years now. It is healthy, hearty, simple (with some chopping, of course) freezable, and calls for peanut butter! Yes, the perfect fall meal!

Ingredients:

Cooking spray
2 medium sweet potatoes - chopped
1/2 onion - chopped
1 red bell pepper - diced
2 garlic cloves - minced
1 jalapeño pepper - seeded and minced
2 cooked chicken breasts - chopped
1 cup salsa (I use Pasqual's)
1/2 teaspoon ground cumin
4 cups chicken broth
1 cup whole grain rice - cooked with 1 1/2 cups chicken broth (I use Royal Blend Whole Grain - can be bought at Woodman's)
2 (15-ounce) can black beans - drained
1/3 cup creamy/or chunky natural peanut butter

Directions:
Place a large Dutch oven coated with cooking spray over medium-high heat until hot. Add sweet potato, onion, bell pepper, garlic, and jalapeño; sauté 5 minutes. Stir in chicken and next 5 ingredients (chicken through beans); bring to a boil. Reduce heat; simmer 10 minutes. Add peanut butter, stirring with a whisk; cook 2 minutes.

Adapted from cooking light - September 1999