INGREDIENTS:
METHOD:
Heat oil in a large soup pot over medium heat.
Add onion, garlic and jalapeño.
Sprinkle with salt and pepper, and sauté until soft, 5-7 minutes.
Season chicken and add to the pan.
Cook for a few minutes until it begins to brown.
Add 1/2 cup peanuts, sweet potatoes, tomatoes and chicken broth.
Bring to a boil, cover and simmer for 15 minutes.
Stir in chard and cook an additional 3-4 minutes.
Stir in peanut butter.
Turn off heat.
Serve over rice, garnished with cilantro and crushed peanuts.
I made these for thanksgiving, people said they were good.
Loved it. Simple, but very tasty.
I will be making this again! Thanks for sharing.
LOVE IT! now my go to recipe.
OUTSTANDING
I've made this several timesâ¦so good! it turned out delicous. Thanks for this recipe!!!!
This stuff is seriously amazing!
Absolutely delicious.
Made this today for my family - they loved it!
Wow. Fantastic! Followed the instructions to the letter and this was awesome...
This is a great recipe. I just made it and will make it again soon.
Made this for a gathering last night. Everyone raved and asked for the recipe. I was almost embarrassed by how easy it it. Spectacular dish!
I made this for a party this weekend and it was a great hit!
I cannot thank you enough for this beautiful recipe!!!!