African Groundnut Chicken Wisconsin Cheddar Stew

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Wisconsin Cheese


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2 cups peanut oil

3 pounds onions, 1/2 inch chunks

3 pounds carrots, 1/2 inch chunks

3 pounds celery, 1/2 inch chunks

3 pounds green pepper, 1/2 inch chunks

1 1/4 gallons chicken stock

1 1/4 quarts tomato purée

2 teaspoons granulated garlic

2 teaspoons ground cumin

2 teaspoons cayenne pepper

1 1/2 pounds roux

2 cups chicken stock

1 cup chunky peanut butter

2 cups (8 ounces) Wisconsin Cheddar cheese, shredded

1 cup peanut oil

11 1/2 pounds boneless chicken from thighs, 1 inch chunks

Wisconsin Cheddar cheese, shredded, as needed for garnish

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