West african chicken & groundnut stew

2    Whole boneless,
           -skinless chicken breasts
           -cut into 1/2" pieces
      1 T  Peanut oil
      1 md Onion, chopped
      1    garlic clove, minced
     28 oz Can whole tomatoes,
           -undrained, cut up
 15 1/2 oz Can Green Giant Great
           -Northern Beans undrained
     11 oz Can Green Giant Niblets
           -Golden Sweet Corn,
           -drained
      1    Sweet potato, peeled &
           -chopped
    3/4 c  Water
    1/4 c  Peanut butter
      1 T  Tomato paste
      1 t  Salt
      1 t  Chili powder
    1/2 t  Ginger
    1/2 t  Cayenne
      3 c  Hot cooked rice
 
  In a 4 quart Dutch oven over medium-high heat, cook chicken in
  oil until chicken is lightly browned and no longer pink,
  stirring frequently.  Add onion and garlic; cook and stir 3 to 4
  minutes or until onion is tender.  Add remaining ingredients
  except rice; mix well.  Bring to a boil.  Reduce heat to
  medium-low; cover and cook 30 minutes or until sweet potato is
  tender, stirring occasionally.  If stew becomes too thick, add
  additional water.  Serve stew over hot rice.