West African Peanut-Chicken Stew

 

1

lb boneless skinless chicken breasts (about 4)

1

box Betty Crocker® Chicken Helper® jambalaya

2

tablespoons vegetable oil

2 1/2

cups hot water

1

can (14.5 oz) diced tomatoes with onion and pepper, undrained

1/2

lb sliced fully cooked Polish or kielbasa sausage, if desired

2

tablespoons peanut butter

• 1 Cut chicken into strips, about 2x1/4 inch. In 3- to 4-quart saucepan, stir chicken and chicken seasoning (from jambalaya mix) until chicken is evenly coated; stir in oil. (For best results, use saucepan with nonstick finish.)
• 2 Cook chicken uncovered over medium-high heat about 8 minutes, turning chicken over after 5 minutes, until dark brown on both sides. Stir in hot water, sauce mix and uncooked rice (from jambalaya mix), tomatoes and sausage. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer about 25 minutes, stirring once, until rice is tender.
• 3 Stir in peanut butter. Cook about 2 minutes longer or until mixture is thickened. Cover; let stand about 5 minutes or until most of liquid is absorbed.