Recipe by Mirj
This is a big favorite in our house. My kids go wild over the chopped peanuts, so I add more at the table.
Top Review by pattikay in L.A.
Really nice! Like you, Mirj, I used LOTS more hot sauce. My son noted that he ate all of the zucchini in his serving (not one of his favorites) and my picky 7-year-old liked it just fine. I used boneless chicken breasts, so cooking time was less than listed. It was a very colorful and tasty meal - thanks for sharing!
- 2 tablespoons olive oil
- 1 (3 lb) chicken, cut up
- 1 teaspoon paprika
- 2 medium onions, chopped
- 4 carrots, peeled and cut into 1 inch long thin strips
- 1 zucchini, cut into 1 inch long thin strips
- 1 red bell pepper, cut into 1 inch long thin strips
- 1⁄3 cup peanut butter
- 1 cup broth
- 3 drops hot pepper sauce (I usually use more)
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄2 cup chopped peanuts, , for garnish
Directions See How It's Made
- In a deep skillet or flameproof casserole, heat the oil over medium heat until very hot.
- Add the chicken, sprinkle with paprika, and cook, turning occasionally, until well browned on both sides and cooked through, about 25 minutes.
- Remove the chicken to a plate.
- Drain off all but 2 tablespoons of the drippings from the pan.
- Add the vegetables.
- Cook, stirring, until the onion is tender, about 5 minutes.
- Stir in the peanut butter, broth, hot sauce, salt and pepper.
- Heat to boiling, stirring until smooth.
- Reduce the heat and simmer 5 minutes.
- Return the chicken to the pan and simmer for 5 minutes, until heated through.
- Serve the chicken over hot cooked rice.
- Top with the sauce and sprinkle with the chopped peanuts.