Chicken Stew

1 tb Oil
1 lb Boneless, skinless chicken breasts or thighs, cut into one inch pieces
1 1/2 c Chopped onions
2 Garlic cloves; minced
28 oz Can whole tomatoes, undrained, cut up
1/4 c Creamy peanut butter
1/2 ts Chili powder
1/2 ts Salt
1/4 ts Crushed red pepper flakes or more to taste
3 c Cooked rice
1 c Chopped dry roasted peanuts


Heat oil in Dutch Oven or large saucepan over medium high heat until hot. Add chicken, onions and garlic; cook about five minutes or until chicken is browned and onions are tender. Stir in tomatoes, peanut butter, chili powder, salt and red pepper flakes. Bring to a boil. Reduce heat; cover and simmer 35 minutes.


Serve over rice; sprinkle with chopped peanuts.