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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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When I was in college a friend of mine taught me how to make this. He was from The Gambia and told me they make it there with either fish or chicken. I have only made it with chicken and every time I serve it to someone new they ask for 2 things. First they want seconds and second they want the recipe. I did see a very close recipe to this printed about 5 years after Bolla taught me. It appeared in Betty Crocker's recipe cards. Enjoy Ingredients:
2 green peppers, sliced into strips |
1 medium onion, sliced into strips |
2 tablespoons oil |
1 (6 ounce) can tomato paste |
3/4 cup jif smooth peanut butter |
3 cups chicken broth |
1 1/2 teaspoons salt |
1 teaspoon chili powder |
1 teaspoon sugar |
1/2 teaspoon nutmeg |
4 cups chicken breasts, cooked and torn into bite size pieces |
6 cups white rice, cooked |
Directions:
1. In a large skillet over medium heat, saute the pepper and onions in oil until tender.
2. While sauteing the veggies, in a medium bowl blend the tomato paste, peanut butter, broth and seasonings (if making the broth from bouillon, stir the broth into the mix when it is hot because it helps to melt the peanut butter).
3. Add broth mixture and chicken to the onion and pepper still in the skillet.
4. Cook and stir over LOW heat until heated through.
5. Serve over rice.
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