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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large heavy pot, heat oil. | 2. Roll chicken in flour and brown in oil with nutmeg and chili powder. | 3. When chicken is browned, add onions and garlic, tomato paste, water, hot sauce (if using) and salt. | 4. Stir well. | 5. Mix the boiling water with the peanut butter and add to pot. | 6. Simmer covered over low heat until tender, about 45-60 minutes. | 7. About halfway through cooking, add chopped vegetables. | 8. If stew is too watery, mix 2-3 tbsp of corn startch with cold water to make a thickening paste and add to stew. | 9. Serve over a bed of rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cooking oil	3	tablespoons		-	-	-	-
chicken	2	lbs	boneless skinless cut	1931.2044	1.1787	166.1924	134.459
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
nutmeg	1/2	teaspoon	ground	5.775	0.5422	0.0642	0.3994
chili powder	1	tablespoon		22.56	3.9760000000000004	1.0768	1.1424
onion	2		chopped	128.0	29.888	3.52	0.32
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
tomato paste	1	can		139.4	32.147	7.343999999999999	0.799
water	1/2	cup		0.0	0.0	0.0	0.0
pepper sauce	1	dash		-	-	-	-
salt	1	teaspoon		-	-	-	-
water	1	cup	boiling	0.0	0.0	0.0	0.0
peanut butter	1	cup	reduced fat	1519.62	55.6506	62.0748	128.8452
vegetable pepper	4	cups	assorted chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.