Recipe: Peanut Butter Chicken over Rice, African Chicken, and West African Peanut Chicken

PEANUT BUTTER CHICKEN OVER RICE

1 tbsp. butter
1 tbsp. oil
1/2 small onion, diced
1 small tomato, diced
1 1/2 tbsp. peanut butter, divided use
1 cup hot water
approximately 1/2 of a whole frying chicken, cut in pieces
2 cups rice, cooked

Melt butter and oil into saucepan. Saute onion and tomato until soft.

Add 1/2 tablespoon of peanut butter in saucepan. Add hot water and bring to a boil, stirring constantly. Lower heat to a simmer, add chicken and continue to simmer 6 minutes. Cover and cook until chicken is done.

Serve over cooked rice.

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AFRICAN CHICKEN
(Recipe from Uganda)

1 1/2 cups uncooked rice
4 lb. chicken pieces
1/4 cup vegetable oil
1 tsp. curry powder
1 tsp. salt
1 large onion, peeled and sliced
1 large sweet red bell pepper, cut in strips
1 large tomato, diced
1/4 cup crunchy peanut butter
1/4 cup warm water

Cook rice according to package directions.

Brown chicken in vegetable oil in large frying pan. Set aside.

Remove all but 2 tablespoons of oil and drippings in pan. Stir in curry powder and salt. Stir in onion, red pepper, and tomato. Cover and simmer 5 minutes.

Return chicken to pan. Cover. Simmer until chicken is tender. Remove chicken to large platter.

Blend peanut butter and water. Stir in vegetables. Heat to boiling. Spoon over chicken.

Serve with rice.

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WEST AFRICAN PEANUT CHICKEN

3 lbs. chicken breasts or thighs
1/2 cup cooking oil
2 medium onions, chopped
2 to 3 garlic cloves, chopped
FOR THE SAUCE:
2 cups chicken broth (heated to simmering)
1/2 cup crunchy peanut butter
1 (6 oz.) can tomato paste
Salt, ground black pepper, and ground red cayenne pepper
Chopped peanuts

Preheat oven to 350 degrees F.

Remove chicken skins; wash and pat dry. Brown chicken in oil, a few pieces at a time, and remove from heat.

Brown onion and garlic; remove from heat. Place chicken, onion, and garlic in casserole dish.

In a medium bowl, blend chicken broth, peanut butter, and tomato paste. Add seasonings and chopped peanuts; pour over chicken.

Bake covered, 45 minutes to 1 hour or until chicken is tender. Serve over hot cooked rice.

Serves 4
Source: Cookbook USA