African Peanut Butter Chicken

Jennifer Heneghan

By
@jenisedai

I found by experience that substituting orange or yellow pepper for the red just does NOT work. However, you can use orzo pasta instead of the rice and it works great. I have also skipped the chicken and just done it as a vegetarian dish and it was really good.


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Rating:

Comments:

Serves:

6

Prep:

15 Min

Cook:

40 Min

Method:

Stove Top

Ingredients

6-8
boneless, skinless, chicken breasts
1 Tbsp
vegetable oil
2 tsp
salt
1 tsp
curry powder
1 large
onion, sliced thinly
1 large
red pepper, sliced thinly
1 c
salsa (I use medium, but do it to your preference)
1 large
tomato, sliced thinly
1 1/2 c
rice, uncooked
1/4 c
peanut butter, crunchy
1/4 c
warm water

Directions Step-By-Step

1
Using a 12” nonstick skillet over medium-high heat, cook chicken in batches in vegetable oil about 5 minutes (turning once) until golden. Remove and set aside
2
Reduce heat to medium; add salt, curry powder, onion, and red pepper; cook 1 minute while stirring
3
Add salsa and tomato, cover and simmer 5 minutes
4
Place chicken on top of vegetables, cover and simmer on medium-low heat for about 25 minutes (until chicken is cooked through). While this is cooking, prepare rice according to package directions.
5
Plate rice, put chicken on top, cover to keep warm
6
Whisk the peanut butter with water and stir into the vegetable mixture. Heat to boiling and then pour over chicken and rice.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: African
Dietary Needs: Dairy Free
Other Tag: Quick & Easy