African Peanut Butter Chicken

By Jennifer Heneghan
@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.

Rating:

★★★★★ 2 votes

Comments:

8 Comments

Serves:

Prep:

15 Min

Cook:

40 Min

Method:

Stove Top

Ingredients

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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

How to Make African Peanut Butter Chicken

Step-by-Step

1Using 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
2Reduce heat to medium; add salt, curry powder, onion, and red pepper; cook 1 minute while stirring
3Add salsa and tomato, cover and simmer 5 minutes
4Place 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.
5Plate rice, put chicken on top, cover to keep warm
6Whisk the peanut butter with water and stir into the vegetable mixture. Heat to boiling and then pour over chicken and rice.