West African Peanut Chicken

West African Peanut Chicken
Photo by Lee Harrelson


  • 2 pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces
  • ½ cup peanut butter
  • 1 tablespoon salt
  • 1 teaspoon cayenne pepper or red pepper flakes (optional)
  • 1 green bell pepper, seeded and diced
  • 1 cup water
  • ½ teaspoon black pepper
  • + 5 more ingredients
    • 2 cloves garlic, minced
    • 2 ripe tomatoes, diced
    • ¼ cup peanut oil (or any cooking oil)
    • 3 cups pureed tomatoes (or 2 cups tomato sauce and 1 cup water)
    • 3 medium-size onions, minced or pureed in food processor

1. Heat oil over high heat for 3 to 4 minutes in a deep pot or large heavy skillet. Add chicken pieces, half at a time, and fry on both sides until nicely browned. Once all chicken pieces are cooked, set aside in a covered bowl to keep warm. 2. Add onions and garlic in same pot; cook until onion...

View full recipe at My Recipes


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