Yield: 4 servings
|1 pounds||Boneless, skinless chicken|
|Breasts or thighs, cut into|
|One inch pieces|
|1½ cup||Chopped onions|
|2||Garlic cloves; minced|
|28 ounces||Can whole tomatoes,|
|Undrained, cut up|
|¼ cup||Creamy peanut butter|
|½ teaspoon||Chili powder|
|¼ teaspoon||Crushed red pepper flakes|
|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