1. In a large saucepan or Dutch oven brown chicken pieces in hot oil abut 15 minutes; remove from pan. Set aside, reserving drippings. 2. Add beef, onion, and green pepper to drippings; cook till beef is brown and onion is tender. Drain off fat. Stir in undrianed tomatoes, salt, and red pepper. Bring to boiling; reduce heat. Cover; simmer 30 minutes. 3. Add chicken pieces: simmer 20 minutes more. In small sauce pan melt peanut butter over low heat. Stir into chicken mixture. Return mixture to boiling; reduce heat. Cover simmer 20 minutes more. Skim off fat. 4. Serve with mashed sweet potatoes or hot cooked rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
