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Ingredientes
- 2 x Green peppers, cut into rings
- 1 med Onion, sliced & separated into rings
- 2 Tbsp. Shortening
- 1 can Tomato paste, (6 ounce.)
- 3/4 c. Peanut butter
- 3 c. Chicken broth*
- 1 1/2 tsp Salt
- 1 tsp Chili pwdr
- 1 tsp Sugar
- 1/2 tsp Nutmeg
- 4 c. Cooked chicken, cut up
- 6 c. Rice, cooked Accompaniments, (see notes)
Direcciones
- In a large skillet, cook & stir peppers & onion in shortening till onion is tender. Drain off fat. In a medium bowl, blend tomato paste and peanut butter. Stir in broth & seasonings. Add in broth mix to skillet with onion & peppers and cook and stir over low heat till heated through. If the stew is too thick, stir in additional chicken broth. Serve over rice and pass your choice of accompaniments.
- Makes 8 servings.
- ACCOMPANIMENTS: Minced green pepper; shredded coconut; coarsely grnd or possibly minced peanuts; sauteed bananas or possibly plantains; onion, tomato and eggplant slices; pineapple cubes.
- RECIPE NOTES: If not using homemade or possibly canned chicken broth, it can be made by boiling 3 c. of water and dissovling 3 chicken bouillon cubes in the water.
- My Notes: I topped the servings with about 1 tbs. of minced peanuts and 1 tbs. of shredded coconut. Also, this dish is not warm, although the flavor would definitely lend itself to tha. So, if you prefer which, just use a warm chili pwdr and use more of it!
- Also, draining off the fat wasn't too easy. I ended up putting the vegetables on a paper towel in a bowl, and then wiped out the pan with another paper towel. I didn't want to wash it because I wanted to leave the flavor in the pan.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 375g | |
| Recipe makes 8 servings | |
| Calories 537 | |
| Calories from Fat 246 | 46% |
| Total Fat 28.21g | 35% |
| Saturated Fat 6.94g | 28% |
| Trans Fat 1.07g | |
| Cholesterol 60mg | 20% |
| Sodium 921mg | 38% |
| Potassium 690mg | 20% |
| Total Carbs 46.55g | 12% |
| Dietary Fiber 3.8g | 13% |
| Sugars 5.88g | 4% |
| Protein 25.64g | 41% |
