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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
2 red onions, medium size chopped |
1 bell peppers chopped |
1 bell peppers, yellow chopped |
4 garlic cloves, large minced |
2 tablespoon(s) olive oil |
28 ounce(s) canned tomatoes (diced) |
8 cup(s) chicken broth |
1/4 teaspoon(s) crushed red peper |
1/4 teaspoon(s) black pepper |
2 cup(s) cooked chicken shredded |
1 cup(s) crunchy peanut butter |
Directions:
1. Cook first five ingredients over medium heat until onions become transulcent. Add tomatoes, broth, and peppers, bring to a boil. Add chicken and peanut butter, simmer about 15 minutes, stir well for smooth texture.
2. Note: if you add more chicken and vegetables (such as zucchini, more peppers or eggplant, or pumpkin) and slightly decrease the amount of broth, this makes a good stew to serve over either couscous or rice.
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