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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
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I found this in an article about Kwanzaa and thought I'd add it to Zaar....I haven't tried this one, but it looks good! Ingredients:
1/2 cup peanut butter |
1 (4 ounce) can tomato paste |
2 tablespoons brown sugar |
1 teaspoon grated fresh gingerroot or 1/2 teaspoon ground ginger |
1/8 teaspoon ground red pepper |
1 cup water |
1 tablespoon vegetable oil |
1 medium onion, chopped |
2 1/2-3 lbs chicken, quartered,skin removed |
1 green bell pepper, chopped |
cooked white rice |
Directions:
1. Combine peanut butter, tomato paste, sugar, ginger and ground red pepper in a medium bowl; slowly stir in the water, a small amount at a time, until the sauce is smooth; set aside.
2. Heat the oil in a dutch oven over medium heat; add onion; cook until it is translucent, about 5-7 minutes.
3. Add the chicken and green pepper; cook, turning chicken, until browned on all sides, about 20 minutes.
4. Stir the peanut sauce into the chicken mixture, cover; reduce heat to low, simmer 1 hour, stirring occasionally.
5. Spoon over rice and serve.
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