2 green peppers, cut into rings
1 medium onion, sliced and separated into rings
2 tablespoons shortening
6 ounce can tomato paste
3/4 cup peanut butter
3 cups chicken broth
1 1/2 teaspoons salt
1 teaspoon chili powder
1 teaspoon sugar
1/2 teaspoon nutmeg
4 cups cut-up cooked chicken
6 cups hot cooked rice
Accompaniments: chopped green pepper, shredded coconut, coarsely ground or chopped peanuts, sauteed bananas, onion, tomato and eggplant slices, pineapple cubes
Preparation
Instructions:
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. 8 servings.