1 (2 1/2 to 3 lb.) broiler-fryer chicken, cut up
3 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 potatoes or hot cooked rice

In a large saucepan or Dutch oven, brown chicken pieces in hot oil about 15 minutes; remove from pan. Set aside, reserving 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. Add chicken pieces; simmer 20 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.