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Wednesday, January 22, 2014

Red Bean, Chicken and Sweet Potato Stew

This is just for you Jean.
 
The peanut butter base of this soup gives it a pleasantly nutty flavor.
 
  • Makes: 6 servings
  • Prep: 20 mins
  • Slow Cook: 10 hrs to 12 hrs (low) or 5 to 6 hours (high)
  • Red Bean, Chicken and Sweet Potato Stew
    Ingredients
    2
    15 ounce can no-salt-added red beans, rinsed and drained
    4
    cups peeled, cubed sweet potatoes (about 1 pound)
    8
    ounces boneless chicken breasts, cut into bite-size pieces
    8
    ounces boneless chicken thighs, cut into bite-size pieces
    2
    14 1/2 ounce can reduced-sodium chicken broth
    2 1/2
    cups chopped green sweet peppers (2 large)
    1
    14 1/2 ounce can no-salt-added diced tomatoes, undrained
    1
    10 ounce can tomatoes and chopped green chiles, undrained
    1
    tablespoon Cajun seasoning
    2
    cloves garlic, minced
    1/4
    cup creamy peanut butter
     
     
    Chopped peanuts (optional)
    Directions
    1. In a 5- to 6-quart slow cooker combine beans, sweet potatoes, chicken, broth, sweet peppers, diced tomatoes, tomatoes and green chiles, Cajun seasoning, and garlic.
    2. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
    3. Remove 1 cup hot liquid from cooker. Whisk in peanut butter. Stir into mixture in cooker.
    4. Serve topped with cilantro and, if desired, peanuts.

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