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


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


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.

About this Recipe

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