1. In a large Dutch oven, brown chicken in vegetable oil until golden brown, about 15 minutes. Set aside, reserve drippings. 2. Add beef, onion and green pepper to drippings. Cook until beef is well browned and onion is translucent. Drain off fat. 3. Stir in undrained tomatoes, salt and red pepper. Bring to a boil, reduce heat. Cover and simmer 30 minutes. 4. Add chicken and simmer 20 minutes more. 5. In a small saucepan, melt peanut butter over low heat. Stir into chicken mixture. Return mixture to a boil then reduce heat. 6. Cover; simmer 20 minutes more. Skim off fat. Serve with mashed sweet potatoes or hot cooked rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
