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African Groundnut Chicken Cheddar Stew

Servings: 48


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

Cooking Directions:

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.

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