Chicken Peanut Butter Stew

Class of 1962

• 1 fryer chicken (about 3 lbs) cut in 8 pieces
• 1 tsp seasoned salt
• 1 cup water
• 1 large onion, chopped
• 1 large tomato, sliced
• 1/4 cup tomato paste
• 1/4-1/2 tsp cayenne
• 3 cups water
• 1/2 cup creamy peanut butter

Sprinkle chicken with seasoned salt; cook for 10 minutes in a large kettle with 1 cup water. Add all other ingredients except the hot water and peanut butter. Simmer about 20 minutes. Blend hot water and peanut butter until smooth; add. Cook 10 minutes longer. Serve with rice.

Yield: 6-8 servings