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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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My family thought this sounded interesting. From Rachael Ray's magazine, April 2007, but with a few changes. It sounds weird, but it's really good. Our store was out of fresh chiles, though, so we used half a can of diced green chile peppers. I will use more next time (if I have to use canned again). Ingredients:
4 cups chicken broth |
1 lb boneless skinless chicken breast (about two halves) |
3 -5 baby red potatoes, with skin cut into pieces (small enough for the blender to handle easily) |
2 tablespoons extra virgin olive oil |
1 onion, finely chopped |
1 red chili peppers or 1 green chili pepper, with seeds, finely chopped |
1/2 green bell pepper, seeded and finely chopped |
1/2 red bell pepper, seeded and finely chopped |
1/2 cup chunky peanut butter |
salt and pepper |
1 lime, juice of |
Directions:
1. Bring the chicken broth to boil in a medium pot.
2. Add chicken and potatoes. Cover and simmer over medium-low heat till potatoes are tender and chicken is cooked through (~25 minutes).
3. While that cooks, heat olive oil in a medium skillet over medium heat and add onion, chile and bell pepper, and cook till softened (~10 minutes).
4. Remove chicken breasts from the broth and shred the meat. Set aside.
5. In a blender, puree half the broth and all the potatoes.
6. Pour mixture into remaining broth and stir in the peanut butter until combined.
7. Add chicken and vegetables.
8. Season with salt, pepper, and lime juice (to taste).
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