Prep 15 mins
Cook 30 mins
My family thought this sounded interesting. From Rachael Ray's magazine, April 2007, but with a few changes. It sounds weird, but it's really good. Our store was out of fresh chiles, though, so we used half a can of diced green chile peppers. I will use more next time (if I have to use canned again).
- 4 cups chicken broth
- 1 lb boneless skinless chicken breast (about two halves)
- 3 -5 baby red potatoes, with skin cut into pieces (small enough for the blender to handle easily)
- 2 tablespoons extra virgin olive oil
- 1 onion, finely chopped
- 1 red chili peppers or 1 green chili pepper, with seeds, finely chopped
- 1⁄2 green bell pepper, seeded and finely chopped
- 1⁄2 red bell pepper, seeded and finely chopped
- 1⁄2 cup chunky peanut butter
- salt and pepper
- 1 lime, juice of
- Bring the chicken broth to boil in a medium pot.
- Add chicken and potatoes. Cover and simmer over medium-low heat till potatoes are tender and chicken is cooked through (~25 minutes).
- While that cooks, heat olive oil in a medium skillet over medium heat and add onion, chile and bell pepper, and cook till softened (~10 minutes).
- Remove chicken breasts from the broth and shred the meat. Set aside.
- In a blender, puree half the broth and all the potatoes.
- Pour mixture into remaining broth and stir in the peanut butter until combined.
- Add chicken and vegetables.
- Season with salt, pepper, and lime juice (to taste).