Recipes From Around the World Right in Your Kitchen by Pat Schraier

2 tbsp. vegetable oil

1 14 oz. can tomato pieces

2 habanero or Scotch bonnet chiles, finely chopped

1 onion, chopped

2 cloves garlic, finely chopped

3 cups chicken stock

1/4 cup chunky peanut butter

2 sweet potatoes, peeled and cut into bite size pieces

5 dried chiles, soaked for 2 hours in hot water

2 tbsp. red wine vinegar

parsley for garnish

Drain and chop soaked dried chiles, set aside.

Heat the vegetable oil in non-stick stew pot. Add onions, garlic, ginger, fresh chiles, fry until the onions have begun to

soften. Add chicken cubes, fry until very lightly browned. Add spices and cook for 3 minutes, stirring constantly.

Add the chicken stock, tomatoes, dried chiles, and peanut butter. Bring to a boil, reduce heat to a simmer and cook, stirring

occasionally, for 30 minutes.

Add vinegar and peeled and cubed sweet potatoes. Cook until sweet potatoes are done (20 to 30 minutes).

Season with salt and freshly ground black pepper to taste. Garnish with chopped parsley.

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BIO:

Pat Schraier is an
ECookbook writer and former restaurant chef/owner. She has been cooking since she was 4.
Soup & Stews Cookbook

Hot & Spicy Food Blog

Website

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