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    You are in: Home / Recipes / African Chicken from the Pantry Recipe
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    African Chicken from the Pantry

    African Chicken from the Pantry. Photo by Debbie R.

    1/1 Photo of African Chicken from the Pantry

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    10 mins

    5 mins

    Debbie R.'s Note:

    This recipe is from "100 Day Pantry", more or less. It can be made using pantry-only ingredients or fresh celery and onion can be used. It passed the taste test of my gourmet sister. :o) It is surprisingly filling, rich and satisfying.

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    Units: US | Metric


    1. 1
      NOTE: You can use 1 large onion and 3 stalks celery instead of the dried. The bell pepper would be replaced with 1 red and 1 green. Just saute/steam them in 1 T.oil and water as necessary to get the onion translucent and the celery able to be broken by a spoon, but not mushy). You would then use this pot and ingredients for the rest of the recipe.
    2. 2
      Pour the broth into a large pot. Add peanut buttter, chicken, celery (or bay leaf), onion, and bell pepper if using. Bring to a boil, whisking with a wire whisk to break up peanut butter. Remove from heat. Stir in rice and let sit 5 - 10 minutes. This gets thicker the longer it sits.
    3. 3
      For heat lovers, top with cayenne pepper and tabasco. Non-heat lovers might want to add about 1/4 t. vinegar to help cut the richness. (However, I didn't try that.).

    Ratings & Reviews:


    Nutritional Facts for African Chicken from the Pantry

    Serving Size: 1 (255 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 248.6
    Calories from Fat 83
    Total Fat 9.3 g
    Saturated Fat 2.6 g
    Cholesterol 42.5 mg
    Sodium 75.4 mg
    Total Carbohydrate 26.2 g
    Dietary Fiber 1.4 g
    Sugars 4.4 g
    Protein 14.9 g

    The following items or measurements are not included:

    extra-crunchy peanut butter

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