Yield: 4 servings
Measure | Ingredient |
---|---|
1 tablespoon | Oil |
1 pounds | Boneless, skinless chicken |
\N \N | Breasts or thighs, cut into |
\N \N | One inch pieces |
1½ cup | Chopped onions |
2 \N | Garlic cloves; minced |
28 ounces | Can whole tomatoes, |
\N \N | Undrained, cut up |
¼ cup | Creamy peanut butter |
½ teaspoon | Chili powder |
½ teaspoon | Salt |
¼ teaspoon | Crushed red pepper flakes |
\N \N | Or more to taste |
3 cups | Cooked rice |
1 cup | Chopped dry roasted peanuts |
Heat oil in Dutch Oven or large saucepan over medium high heat until hot. Add chicken, onions and garlic; cook about five minutes or until chicken is browned and onions are tender. Stir in tomatoes, peanut butter, chili powder, salt and red pepper flakes. Bring to a boil.
Reduce heat; cover and simmer 35 minutes.
Serve over rice; sprinkle with chopped peanuts.
== Courtesy of Dale & Gail Shipp, Columbia Md. == Submitted By GAIL SHIPP On 10-13-94