Peanut Butter-Chili Chicken

If you think peanut butter combined with chocolate is divine, wait until you try this winning combination of peanut butter and chili sauce. Served over pasta or rice to soak up every last bit of the zesty sauce, this recipe may turn out to be a family favorite!

Prep Time: 15 min
Total Time: 1 hour 0 min
Makes: 6 servings

(15 ratings)

Member Reviews (4)

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3/4	teaspoon salt
1/2	teaspoon pepper
1	cut-up whole chicken (3 to 3 1/2 pounds)
2	tablespoons vegetable oil
1	medium onion, chopped (1/2 cup)
1/3	cup peanut butter
1/4	cup chili sauce
1/2	teaspoon ground red pepper (cayenne)
1	cup water
1/4	cup chopped salted peanuts
1/4	cup chopped red bell pepper
	Angel hair pasta or rice, if desired

Serve with...

African Squash and Yams
Total Time: 30 min

MORE OPTIONS: 1 2

1.	Sprinkle salt and pepper over chicken.
2.	Heat oil in 12-inch skillet or 4-quart Dutch oven over medium heat.
3.	Cook chicken in oil about 15 minutes, turning occasionally, until brown on all sides. Cover and cook over low heat about 20 minutes or until juice is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet using tongs.
4.	Drain all but 1 tablespoon drippings from skillet. Heat 1 tablespoon drippings over medium heat.
5.	Cook onion in drippings, stirring occasionally, until tender; reduce heat. Stir in peanut butter, chili sauce and ground red pepper. Gradually stir in water, stirring constantly, until peanut butter is melted. Add chicken. Spoon peanut butter sauce over chicken.
6.	Simmer uncovered about 5 minutes, spooning sauce frequently over chicken, until sauce is slightly thickened. Serve sauce over chicken. Sprinkle with peanuts and bell pepper. Serve with pasta.

Purchasing

Chunky or smooth? Use the peanut butter you like best; either will give the sauce a fantastic flavor.

Planned-Overs

Cut leftover chicken--if there is any--into small pieces and add to a stir-fry for extra kick.

Nutrition Information:

1 Serving: Calories 410 (Calories from Fat 250 ); Total Fat 28 g (Saturated Fat 6 g); Cholesterol 85 mg; Sodium 600 mg; Total Carbohydrate 9 g (Dietary Fiber 2 g); Protein 32 g Percent Daily Value*: Vitamin A 12 %; Vitamin C 10 %; Calcium 2 %; Iron 10 % Exchanges: 1/2 Starch; 4 1/2 High-Fat Meat; 1 Fat
*Percent Daily Values are based on a 2,000 calorie diet.

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