I absolutely LOVE this recipe. I made it three times within the first week I discovered it, and it's always a crowd pleaser. It's unfamiliar and savory.
Like many others, I also substituted chunky salsa for the tomatoes. I use chicken broth instead of the veggie stock, and I also saute the garlic from the get-go with my onions and peppers. I also add an uncooked chicken breast after it's been simmering about 20 minutes. After it's cooked I take it out and shred it before adding it back to the pot. I've used white rice, as opposed to brown. When I add the rice, I also add a peeled/chopped potato, making it extra hearty.
For the peanut butter I've used Jif extra crunchy. I've noticed a lot of people concerned about the sweetness in processed vs. natural, but I think it's a good flavor. You honestly don't even taste the peanut butter if you measure it right. The peanuts add extra bulk to the stew, while giving it a nice creamy consistency.
Served with sour cream to cut the spiciness (Everyone else likes spicy, but I don't so much).
I HIGHLY recommend this recipe. Give it a shot.
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I absolutely LOVE this recipe. I made it three times within the first week I discovered it,...