Senegalese Chicken Bowl
Your new favorite Dutch oven recipe! Our Senegalese Chicken Bowl combines Dei Fratelli Chopped Mexican Tomatoes with curry powder, sweet potatoes, coconut milk, and peanut butter. Serve this delicious mixture over jasmine rice for a delicious dinner the whole family will love.
Servings 6 servings
Ingredients
- 1 (14.5 oz) can Dei Fratelli Chopped Mexican Tomatoes
- 1 Tbsp. Vegetable Oil
- 1 Cup White Onion diced
- 2 Tbsp. Curry Powder
- 1 Tbsp. Garlic minced
- 3 Cups Sweet Potatoes peeled and diced
- 2 (14.5 oz.) cans Chicken Broth low sodium
- 1 (14 oz) can Coconut Milk unsweetened
- 2 Cups Chicken cooked and chopped
- 1/2 Cup Creamy Peanut Butter
- 1 Tbsp. Lime Juice
- 3 Cups Jasmine Rice cooked
- 1/2 Cup Fresh Cilantro chopped
Instructions
- Heat oil in a large Dutch oven over medium heat. Add onion and sauté for 3 minutes, or until onion is tender. Add curry powder and garlic and continue cooking another 2 minutes, stirring to combine.
- Add Dei Fratelli Chopped Mexican Tomatoes, sweet potato, chicken broth, and coconut milk. Bring to a boil. Reduce heat, cover, and simmer until potatoes are tender, about 15-20 minutes.
- Add chicken, peanut butter, and lime juice. Combine well and continue cooking for another 5 minutes.
- Toss cooked rice with cilantro. Serve chicken mixture over jasmine rice.
Notes
Substitute peanut butter with your favorite nut butter to create a dish the whole family can enjoy!
Related Recipes To Try:
African Groundnut Stew
Mexican Pepper Stew
Tomato Broccoli Bowl