Gold Coast Stew
published by ceegirl on Oct 19, 2011
Gold Coast Stew.
2 green peppers, cut into rings
1 medium onion, sliced and separated into rings
2 tablespoons shortening
1 can (6 ounces tomato paste
3/4 cup peanut butter
3 cups chicken broth
1 1/2 teaspoon salt
1 teaspoon chili powder
1 teaspoon sugar
1 teaspoon nutmeg
4 cups cut-up cooked chicken
6 cups hot cooked rice
Accompaniments (below)
Method: 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.
Accompaniments: Chopped green pepper, shredded coconut, coarsely ground or chopped peanuts, sauteed bananas, onion, tomato and eggplant slices, pineapple cubes.
# 1 by dazzlejazz
October 19th, 2011 at 9:36 pm #
This sounds really yum – I like the addition of the peanut butter. Am definitely gonna give it a try!
Thanks!
# 2 by Meghana Subramanian
October 19th, 2011 at 10:29 pm #
recipe looks yummm n simple.. hopefully i can make it sometme
# 3 by isloooboy
October 19th, 2011 at 10:47 pm #
yummm yummy nice share
# 4 by ImKarn23
October 19th, 2011 at 10:57 pm #
can you make it with beef instead of chicken?
# 5 by binyumanyun
October 19th, 2011 at 11:00 pm #
Nice share..
# 6 by Sunjhini
October 20th, 2011 at 3:15 am #
sounds delicious
thanks for sharing
# 7 by Socorro Lawas
October 28th, 2011 at 3:40 pm #
Do you cook? Great thing you’re sharing with us here.