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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!

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( 18 Ratings)

18 Ratings

5 Stars 61%

4 Stars 17%

3 Stars

2 Stars

1 Stars 11%

Member Reviews ( 5 )

983618d3-8802-4b9a-b2c4-0f38cb7ca209

Prep Time 15 min
Total Time 60 min
Servings 6

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert Tips

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

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

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 410
Calories from Fat: 250 ),

% Daily Value

Total Fat: 28 g; 28 %
(Saturated Fat 6 g, 6 % ),
Cholesterol: 85 mg; 85 %;
Sodium: 600 mg; 600 %;
Total Carbohydrate: 9 g; 9 %
(Dietary Fiber 2 g 2 % ),
Protein: 32 g; 32 %

% 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.

REVIEWS & COMMENTS

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1 - 3 of 5 Reviews View All

Posted 12/16/2008 9:21:02 PM REPORT ABUSE PDQuesnell said:

Rating:

I first made this in 2000. It was a big hit. Over the years I have "doctored" the recipe many ways such as using boneless skinless chicken for a hurry up method. (But bones add flavor.) Because the chili & peanut butter remind me of a Thai flavor I also have used coconut oil for cooking the chicken.

This reply was: Helpful Inspiring

Posted 7/18/2008 11:45:41 AM REPORT ABUSE nadiner said:

Rating:

Absolutely Deliciously! My husband even liked it and he doesn't usually like new things. It was great how it tasked like peanut butter but had a good kick to it. My only suggestion would be to add more Cayene Pepper. Highly recommend it.

This reply was: Helpful Inspiring

Posted 5/24/2007 1:48:39 AM REPORT ABUSE Davey Crockpot said:

Rating:

For a family of 4 I tried to double all the ingredients (two quartered chickens of approx 3.5 lbs in a large kettle). The recipe was good. All of the ingredients were doubled except the cayenne which I used only orig. amount. Still a bit too hot for the family. The kids liked it, thought it was a little too spicey. The wife started to complain about spiceyness after finishing, then later upchucked. I like it though.

This reply was: Helpful Inspiring