we finally get the stew on

yoyo stewers this be how we do it, 
                                                     do you remember that nut stew comment of mine well i took off with it and flew through googles stews and what did i find first peanut butter stew

INGREDIENTS (Nutrition)


515 g peanut butter

0.5 (6 ounce) can tomato paste

2 (10 ounce) cans diced tomatoes with green chile peppers

950 ml chicken broth

30 ml vegetable oil

6 skinless, boneless chicken breast halves - cubed

1 onion, chopped

50 g fresh mushrooms, sliced

cayenne pepper to taste







DIRECTIONS

Melt peanut butter in a large saucepan over medium heat. Stir in tomato paste, and blend with peanut butter until smooth. Mix in diced tomatoes with green chile peppers and chicken broth. Cook 15 minutes, stirring occasionally.

Heat oil in a medium skillet over medium heat. Saute chicken and onions until chicken is no longer pink and juices run clear.

Mix chicken, onions, and mushrooms into the peanut butter mixture, and continue cooking, stirring occasionally, about 15 minutes. Season with cayenne pepper.
 
go stew
 
next we have a larger stew
named Khoresh Fessenjan or in english walnut stew
 
Ingredients5 c Finely ground walnuts


3/4 c Pomegranate concentrated

2 tb Tomato paste

2 lb Boneless; skinless chicken

4 tb Oil

1 lg Onion; grated

1 ts Turmeric

1 ts Baking soda

1/2 ts Salt

1/8 ts Pepper



PreparationKhoresh Fessanjan is traditionally made with duck meat, but any meat can be used. For a Northern Iranian variation on this recipe, fry strips or slices of 2 eggplants or 3 zucchini separately and add to the walnut sauce about 15 minutes before serving. Both versions get served with traditional chelo rice (recipe follows). In a nonstick pot, briefly toast the ground walnuts. Lower the heat and add enough water to cover the nuts by 1 inch. Add the pomegranate juice and tomato paste and cook over low heat for about 45 minutes until the surface gets oily, stirring occasionally to prevent the walnuts from forming a crust. Meanwhile, remove the excess fat from the chicken, then cut into 1 1/2 inch cubes. Wash and drain the meat, pat dry with paper towels. In a nonstick pan, heat the oil over medium heat, add the chicken, and cook just to sear the outside of the cubes. Add the grated onion and continue cooking. When the onion becomes soft, add the turmeric, salt and pepper and stir. Add 3 cups water, stir, cover and cook over medium heat until the meat is almost done, about 45 minutes. Add the meat to the walnut mixture and cook over low heat for 15 minutes. The sauce should be thick, with a sweet-and-sour taste.

this serves 8
ps i didn't invent these stews and as to avoid any copy right violations i do not want any credit for these stews they are not mine i only want credit for putting them all in one place