African Peanut Butter Chicken

Jennifer Heneghan


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 votes

15 Min
40 Min
Stove Top


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  • 6-8
    boneless, skinless, chicken breasts
  • 1 Tbsp
    vegetable oil
  • 2 tsp
  • 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


  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.

Printable Recipe Card

About African Peanut Butter Chicken

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

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