West African Peanut-Chicken Stew

Prep 20 min
Total 50 min
Servings 5

From Betty's Soul Food Collection ... Chicken Helper® mix jump-starts a stew with chicken, peanut butter and tomatoes.

By Betty Crocker Kitchens

Updated May 13, 2009

Make with

Helper

Ingredients

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

Steps

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.

Freeze chicken breasts for up to 30 minutes, and they'll be much easier to cut.

Nutrition Facts

Serving Size: 1 Serving

Calories: 350
Calories from Fat: 110

% Daily Value

Total Fat: 12g; 19%
Saturated Fat 2 1/2g 11% Trans Fat 0g
Cholesterol: 55mg; 18%
Sodium: 1080mg; 45%
Potassium: 420mg; 12%
Total Carbohydrate: 34g; 11%
Dietary Fiber 2g 8% Sugars 5g
Protein: 25g

% Daily Value*:

Vitamin A: 10%; 10%
Vitamin C: 6%; 6%
Calcium: 8%; 8%
Iron: 15%; 15%

Exchanges:

1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;