African Peanut Butter Stew

Happy Saturday! I am back from vacation, and after taking a while to catch-up at work, I am ready to post some of the recipes from the February Menu. If you'd like a copy, please feel free to email me.
The first recipe on the menu was this fantastic- and I repeat Fantastic- chicken stew from the cookbook hubbie got me for Christmas. You will need the Dutch Oven, but it is well-worth its price.

Ingredients
Olive oil spray ( Trader Joe's has the best one so far)
1/2 medium onion, diced
3/4 cup white rice
3/4 cup plus 1 tbsp chicken broth
1/2 to 3/4 lb chicken breasts or thighs
1/2 red bell pepper, cored, seeded and sliced
2/3 cup milk
2 to 4 garlic cloves, minced or crushed
1/2 tsp cayenne
Sea salt
3 tbsp peanut butter, creamy or chunky
3 or 4 tomatoes, diced or one 14 oz can of diced tomatoes, drained
2 cups of Butternut Squash (you can buy it pre-cut at Costco)
3 cups of fresh baby spinach

Directions
Preheat the oven to 450. Spray inside of the Dutch Oven with olive oil. Scatter the onion in the pot. Rinse the rice in a strainer under cold water until the water runs clear. Tip the rice into the pot, add the liquid, and stir to make an even layer.

Place the chicken on the rice. Add the bell pepper.

In a measuring cup, whisk the milk, garlic, cayenne, salt and peanut butter until the peanut butter dissolves. Pour over the chicken. Layer in the tomatoes, butternut squash and spinach. Cover and bake for 45 minutes. Serve immediately.

This was a lot for two people- so you're guaranteed to have leftovers.
Enjoy! Again, if you'd like a copy of the menu and shopping list, email me.