african peanut butter chicken

(2 ratings)
Recipe by
Jennifer Heneghan
Jacksonville, FL

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.

(2 ratings)
yield 6 serving(s)
prep time 15 Min
cook time 40 Min
method Stove Top

Ingredients For african peanut butter chicken

  • 6-8
    boneless, skinless, chicken breasts
  • 1 Tbsp
    vegetable oil
  • 2 tsp
    salt
  • 1 tsp
    curry powder
  • 1 lg
    onion, sliced thinly
  • 1 lg
    red pepper, sliced thinly
  • 1 c
    salsa (I use medium, but do it to your preference)
  • 1 lg
    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

  • 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.

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