Prep 20 mins
Cook 20 mins
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!
- 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
- 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.
- 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.
- 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.
I have been making this dish for 10 years now. It's comfort food!
Excellent dish. I am not fond of peanut butter but my wife loves it so that is why I chose this dish. All the flavors just blended really nice and I particularly like the heat from the red pepper flakes. This will definitely go on to my list of recipes to do again. Thanks for a great new dish. Made for PAC 2010.