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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I don't know if this is authentic or not, and I haven't tried it yet (but will soon), but it sounds good. When I was in Bolivia they used peanuts in a lot of dishes that we ate, though I never had the chance to eat a chicken dish with peanuts. It says to serve with rice, but I think serving it with any kind of potato dish would be appropriate. Maybe boiled potatoes? We ate a lot of potatoes during our trip, that's for sure! Ingredients:
1 1/2 lbs boneless skinless chicken breasts, cut into 1/2-inch strips |
salt & freshly ground black pepper |
2 tablespoons vegetable oil |
2 large onions, chopped |
2 red bell peppers, cut into 1/4-inch strips |
2 garlic cloves, finely chopped |
1 teaspoon crushed red pepper flakes |
3 cups chicken broth |
3/4 cup peanut butter |
1 (10 ounce) package frozen peas, thawed |
1/4 cup breadcrumbs |
Directions:
1. Season chicken with salt and pepper. In a large frying pan, heat oil over medium heat. Add chicken strips and sauté, stirring, for 3 minutes, until chicken turns opaque. Remove chicken and set aside.
2. Add onions, bell peppers, and garlic to pan. Sauté 3 minutes, until onions are tender. Stir in hot pepper. Add broth and peanut butter. Simmer, stirring occasionally, for 10 minutes.
3. Stir in chicken, peas, and bread crumbs. Cook 5 to 10 minutes, stirring occasionally, until sauce is thickened and mixture is heated through. Serve over rice.
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