1 (2 1/2-3 lb.) broiler fryer chicken, cut up
2 tbsp. cooking oil
1 lb. beef stew meat, cut into 1 inch pieces
2 med. onions, chopped
1 med. green pepper, chopped
1 (28 oz.) can tomatoes, cut up
1 tsp. salt
1 to 2 tsp. ground red pepper
3/4 c. peanut butter
Mashed sweet potato or hot cooked rice

Cook in a large saucepan or Dutch oven. Brown chicken pieces in hot oil about 15 minutes; remove from pan; set aside; reserve drippings. Add beef, onion and green pepper to drippings; cook until beef is brown and onion is tender. Drain off fat. Stir in undrained tomatoes, salt, and red pepper. Bring to boiling, reduce heat. Cover, simmer 30 minutes more. In small saucepan melt peanut butter over low heat. Stir into chicken mixture. Return mixture to boiling; reduce heat. cover, simmer 20 minutes more. Skim off fat. Serve with mashed sweet potatoes or hot cooked rice. Makes 8 to 10 servings.