Recipe/ChickenGroundnutStew

2 Whole boneless, skinless chicken breasts cut into 1/2" pieces
1 tb Peanut oil
1 md Onion, chopped
1 Garlic clove, minced
28 oz Can whole tomatoes,undrained, cut up (SunKitten uses 2 or 3 tins)
15 1/2 oz Can Green Giant Great Northern Beans undrained (SunKitten never figured out what 'Northern Beans' are. Black Eye beans and kidney beans and many other kinds work well - 2 or 3 tins total).
11 oz Can Green Giant Niblets Golden Sweet Corn, drained (trans: Sainsbury's economy sweetcorn)
1 Sweet potato, peeled AND chopped (Rachael finds it helps to steam or boil the chunks before putting them in the stew)
3/4 c Water
1/4 c Peanut butter (SunKitten has got into the bad habit of using half a jar)
1 tb Tomato paste
1 ts Salt
1 ts Chili powder
1/2 ts Ginger
1/2 ts Cayenne
3 c Hot cooked rice

In a 4 quart Dutch oven over medium-high heat, cook chicken in oil until
chicken is lightly browned and no longer pink, stirring frequently. Add
onion and garlic; cook and stir 3 to 4 minutes or until onion is tender.
Add remaining ingredients except rice; mix well. Bring to a boil. Reduce
heat to medium-low; cover and cook 30 minutes or until sweet potato is
tender, stirring occasionally. If stew becomes too thick, add additional
water. Serve stew over hot rice.

Rachael discovered it works with creamed coconut substituted for the peanut butter - useful if you're cooking for people who can't eat peanuts (obviously then substitute the oil as well).