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Directions: Heat oil in Dutch Oven or large saucepan over medium high heat until
hot. Add chicken, onions and garlic; cook about five minutes or until
chicken is browned and onions are tender. Stir in tomatoes, peanut
butter, chili powder, salt and red pepper flakes. Bring to a boil.
Reduce heat; cover and simmer 35 minutes.
Serve over rice; sprinkle with chopped peanuts.
| Ingredients:
1/16 Cup(s) oil
1 Pound(s) boneless, skinless chicken
1 1/2 Cup(s) chopped onions
2 garlic cloves; minced
28 Ounce(s) can whole tomatoes,
1/4 Cup(s) creamy peanut butter
-1
1/4 Teaspoon(s) crushed red pepper flakes
3 Cup(s) cooked rice
1 Cup(s) chopped dry roasted peanuts |
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