Struggling for Something to Make for Dinner Tonight? Check Out This Recipe from Tyson

African Groundnut Chicken Stew by Devon Delaney won the Tyson Grilled and Ready Contest
Devon Delaney from Westport, Conn., a former elementary school teacher and the mother of three grown children, created an African groundnut chicken stew and won a row seat at the Taste of Home Cooking School.

Delaney‘s entrée was selected as the grand prize winner of the Tyson® Grilled & Ready® “Just Add This” recipe contest. A panel of six judges employed by Tyson Foods judged finalist entries on taste, healthfulness, originality and unique ways to include Tyson® Grilled & Ready® chicken into the dish. As the winner, Delaney will receive an expense-paid trip for two to attend the Taste of Home Cooking School in Fall River, Mass., $500 in spending money and will meet one of the school’s culinary experts, courtesy of Tyson Foods.

Check out the full recipe or click here to learn more:  https://www.facebook.com/GrilledAndReady/app_224722581035080

12 ounces Grilled & Ready® Fully Cooked Southwestern Chicken Breast Strips
2 tablespoons olive oil
1 medium sweet potato, peeled, diced 1/2-inch
1 clove garlic, crushed
1 yellow onion, diced
1/4 teaspoon ground allspice
2 tablespoons jalapeno pepper, deseeded, minced
1 10-ounce can fire-roasted diced tomatoes, undrained
2 cups chicken broth
2 tablespoons tomato paste
2 tablespoons mango chutney
1/3 cup creamy peanut butter
salt & pepper to taste
1/4 cup chopped cilantro
1/4 cup chopped roasted peanuts

Cooking Instructions:

Heat olive oil in a large soup pot over medium-high heat.
Add the sweet potato, garlic, onion, allspice and jalapeno to the soup pot and cook for 7 minutes.
Add chicken and cook until chicken is heated through.
Add the tomatoes, broth, tomato paste, chutney and peanut butter to the soup pot and bring to a simmer.
Reduce heat to medium and simmer for 10 minutes; season with salt and pepper to taste.
Serve topped with cilantro and peanuts sprinkled on top.


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