African Chicken from the Pantry |
|
 |
Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 5 |
|
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. Ingredients:
16 -28 ounces unsalted chicken stock |
1/2 cup extra-crunchy peanut butter |
1 (10 ounce) can chicken, undrained (up to 15 oz. can) |
1/4 cup dried celery (or one bay leaf) |
1 cup dried onion |
1 cup quick-cooking rice |
cayenne pepper (optional) |
tabasco sauce (optional) |
bell pepper (optional, 1/2 c. dried) |
Directions:
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. 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. 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.).
|
|