african peanut butter chicken
(2)
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)
yield
6 serving(s)
prep time
15 Min
cook time
40 Min
method
Stove Top
Ingredients For african peanut butter chicken
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6-8boneless, skinless, chicken breasts
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1 Tbspvegetable oil
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2 tspsalt
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1 tspcurry powder
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1 lgonion, sliced thinly
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1 lgred pepper, sliced thinly
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1 csalsa (I use medium, but do it to your preference)
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1 lgtomato, sliced thinly
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1 1/2 crice, uncooked
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1/4 cpeanut butter, crunchy
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1/4 cwarm water
How To Make african peanut butter chicken
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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
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2Reduce heat to medium; add salt, curry powder, onion, and red pepper; cook 1 minute while stirring
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3Add salsa and tomato, cover and simmer 5 minutes
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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.
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5Plate rice, put chicken on top, cover to keep warm
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6Whisk 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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