2 cups peanut oil
3 pounds onions, 1/2 inch chunks
3 pounds carrots, 1/2 inch chunks
3 pounds celery, 1/2 inch chunks
3 pounds green pepper, 1/2 inch chunks
1 1/4 gallons chicken stock
1 1/4 quarts tomato purée
2 teaspoons granulated garlic
2 teaspoons ground cumin
2 teaspoons cayenne pepper
1 1/2 pounds roux
2 cups chicken stock
1 cup chunky peanut butter
2 cups (8 ounces) Wisconsin cheddar cheese, shredded
1 cup peanut oil
11 1/2 pounds boneless chicken from thighs, 1 inch chunks
Wisconsin cheddar cheese, shredded, as needed for garnish
In large kettle or steam jacketed kettle, sauté onions, carrots, celery and green peppers, until onions are transparent.
Add next 5 ingredients to the vegetables. Mix well.
Add 3 cups of stock from the vegetables to the roux. Heat, stirring constantly to avoid lumps. Pour mixture back into the kettle; simmer for 45 minutes.
Mix remaining 2 cups chicken stock with peanut butter until creamy mixture is formed; add mixture to the stew in the kettle. Add cheese to stew; mix well.
Sauté chicken chunks in peanut oil until brown; add to stew. Simmer an additional 30 minutes.
Serve topped with shredded Cheddar.
Serving Suggestion: Serve with warm biscuits, over rice, or in individual casseroles.