Ingredients
1 pound boneless skinless chicken breasts, cut into 1-inch cubes1/2 teaspoon salt1/4 teaspoon pepper3 teaspoons canola oil, divided1 medium onion, thinly sliced6 garlic cloves, minced2 tablespoons minced fresh gingerroot2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained1 can (28 ounces) crushed tomatoes1 large sweet potato, peeled and cut into 1-inch cubes1 cup reduced-sodium chicken broth1/4 cup creamy peanut butter1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme, divided1/4 teaspoon cayenne pepperHot cooked brown rice, optional
Preparation
Sprinkle chicken with salt and pepper. In a Dutch oven, cook chicken over medium heat in 2 teaspoons oil for 4-6 minutes or until no longer pink; remove and set aside.
In the same pan, saute onion in remaining oil until tender. Add garlic and ginger; cook 1 minute longer.
Stir in the peas, tomatoes, sweet potato, broth, peanut butter, 1-1/4 teaspoons thyme and cayenne. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potato is tender. Add chicken; heat through.
Serve with rice if desired. Sprinkle with remaining thyme.
