2 Whole boneless,

-skinless chicken breasts -cut into 1/2" pieces 1 T Peanut oil

1 md Onion, chopped

1 Garlic clove, minced

28 oz Can whole tomatoes,

-undrained, cut up 15 1/2 oz Can Green Giant Great

-Northern Beans undrained 11 oz Can Green Giant Niblets

-Golden Sweet Corn, -drained 1 Sweet potato, peeled &

-chopped 3/4 c Water

1/4 c Peanut butter

1 T Tomato paste

1 t Salt

1 t Chili powder

1/2 t Ginger

1/2 t Cayenne

3 c Hot cooked rice

In a 4 quart Dutch oven over medium-high heat, cook chicken in oil until chicken is lightly browned and no longer pink, stirring frequently. Add onion and garlic; cook and stir 3 to 4 minutes or until onion is tender. Add remaining ingredients except rice; mix well. Bring to a boil. Reduce heat to medium-low; cover and cook 30 minutes or until sweet potato is tender, stirring occasionally. If stew becomes too thick, add additional water. Serve stew over hot rice.