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Recipe: Gold Coast Stew (Betty Crocker Recipe Card Library)

Main Dishes - Chilis, Stews
GOLD COAST STEW

2 green bell peppers, cut into rings
1 medium onion, sliced and separated into rings
2 tablespoons shortening
1 (6 oz.) can tomato paste
3/4 cup peanut butter
3 cups chicken broth*
1 1/2 teaspoons salt
1 teaspoon chili powder
1 teaspoon sugar
1/2 teaspoon ground nutmeg
4 cups cooked chicken, cut up
6 cups cooked rice (for serving)
ACCOMPANIMENTS (YOUR CHOICE):
Chopped green pepper; shredded coconut; coarsely ground or chopped peanuts; sauteed bananas or plantains; onion, tomato and eggplant slices; pineapple cubes.

In a large skillet, cook and stir peppers and onion in shortening until onion is tender. Drain off fat.

In a medium bowl, blend tomato paste and peanut butter. Stir in broth and seasonings.

Add broth mixture to skillet with onion and peppers and cook and stir over low heat until heated through. If the stew is too thick, stir in additional chicken broth.

Serve over rice and pass your choice of accompaniments.

*If not using homemade or canned chicken broth, it can be made by boiling 3 cups of water and dissolving 3 chicken bouillon cubes in the water.

Makes 8 servings
Source: Betty Crocker Recipe Card Library
MsgID: 018231
Shared by: Betsy at Recipelink.com
Board: Vintage Recipes at Recipelink.com
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