Contributed by anne f (foxwold@ix.netcom.com
In a 5 quart kettle, brown chicken well in oil over medium heat. Lift out and set aside. Add onions to pan and cook until limp. Add tomatoes, bouillon, Tabasco, lime juice, nutmeg, cloves, cinnamon and carrots. Return chicken to pan; bring to boil. Reduce heat to simmer, cover, cook 30 minutes. Put 1/2 cup of pot liquor in small bowl. Blend cornstarch and peanut butter, then stir in liquid. Add to stew, stirring until sauce is thickened, about 5 minutes. Serve over rice.
This should make dinner for six people
This page last updated 9/4/1999