Recipe

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• 2 tbsp olive oil
• 1 (3 lb) chicken, cut up
• 1 tsp paprika
• 2 medium onions, chopped
• 4 carrots, peeled and cut into 1 inch long thin strips
• 1 zucchini , cut into 1 inch long thin strips
• 1 red bell pepper , cut into 1 inch long thin strips
• 1/3 cup peanut butter
• 1 cup broth
• 3 drops hot pepper sauce ( i usually use more)
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/2 cup chopped peanuts, , for garnish

• 1 In a deep skillet or flameproof casserole, heat the oil over medium heat until very hot.
• 2 Add the chicken, sprinkle with paprika, and cook, turning occasionally, until well browned on both sides and cooked through, about 25 minutes.
• 3 Remove the chicken to a plate.
• 4 Drain off all but 2 tablespoons of the drippings from the pan.
• 5 Add the vegetables.
• 6 Cook, stirring, until the onion is tender, about 5 minutes.
• 7 Stir in the peanut butter, broth, hot sauce, salt and pepper.
• 8 Heat to boiling, stirring until smooth.
• 9 Reduce the heat and simmer 5 minutes.
• 10 Return the chicken to the pan and simmer for 5 minutes, until heated through.
• 11 Serve the chicken over hot cooked rice.
• 12 Top with the sauce and sprinkle with the chopped peanuts.