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Gold Coast Stew
2 green peppers, cut into rings
1 medium onion, sliced and separated into rings
2 tbsp. shortening
1 can (6oz) tomato paste
3/4 cup peanut butter
3 cups chicken broth
1 1/2 tsp. salt
1 tsp. chili powder
1 tsp. sugar
1/2 tsp. nutmeg
4 cups cut up cooked chicken
6 cups hot cooked rice
Accompaniments (below)
Accompaniments:
chopped green pepper
shredded coconut
coarsely ground or chopped peanuts
sauteed bananas
onion
tomato and eggplant slices
pineapple cubes
8 servings
In large skillet, cook and stir peppers and onion in shortening until onion is tender.
Drain off fat.
In medium bowl, blend tomato paste and peanut butter; stir in broth and seasonings.
Add broth mixture and chicken to skillet.
Cook and stir over low heat until heated through.
(If stew is too thick, stir in additional chicken broth.)
Serve over rice; pass your choice of accompaniments.
2 green peppers, cut into rings
1 medium onion, sliced and separated into rings
2 tbsp. shortening
1 can (6oz) tomato paste
3/4 cup peanut butter
3 cups chicken broth
1 1/2 tsp. salt
1 tsp. chili powder
1 tsp. sugar
1/2 tsp. nutmeg
4 cups cut up cooked chicken
6 cups hot cooked rice
Accompaniments (below)
Accompaniments:
chopped green pepper
shredded coconut
coarsely ground or chopped peanuts
sauteed bananas
onion
tomato and eggplant slices
pineapple cubes
8 servings
In large skillet, cook and stir peppers and onion in shortening until onion is tender.
Drain off fat.
In medium bowl, blend tomato paste and peanut butter; stir in broth and seasonings.
Add broth mixture and chicken to skillet.
Cook and stir over low heat until heated through.
(If stew is too thick, stir in additional chicken broth.)
Serve over rice; pass your choice of accompaniments.
