2lg. sweet potatoes or 4 red potatoesor some of each
2-3chicken breastscut into cubes (can use precooked chicken)
116oz. jar salsa
1can evaporated milk
6cupschicken broth
1tsp.salt
1tsp.black pepper
2Tbs.brown sugar
1tsp.chili powder
1/2cupcrunchy or smooth peanut butter
1/2cupuncooked brown or white rice
Instructions
Heat oil in a large stock pot over medium high heat. Cook onions, chicken cubes, potatoes/sweet potatoes, and bell peppers until lightly browned and tender, stirring in garlic and ginger when almost done to prevent burning. (If using pre-cooked chicken, add the chicken at the end with the rice) Stir in canned tomatoes, salsa, stock, pepper, and chili powder. Reduce heat to low and simmer, uncovered, for 10 minutes.
Stir in rice, cover, and simmer another twenty minutes, or until rice is tender. Stir in peanut butter and milk and mix together until smooth. Serve with crushed peanuts on top (optional)