This easy peanut butter chicken recipe is inspired from the African cuisine. The recipe works with any kind of chicken.
If you have only raw chicken, fry it first. If you have left over chicken, roasted or just cooked, works perfect too as it will save some time. It is an excellent dish for a quick dinner.
My daughter always loved this super easy peanut butter chicken recipe. As a matter of fact, I think she was the one who gave me the recipe and showed me how to make it.
As the majority of my recipes, we always went for easy to make, delicious ones, that would use simple, natural ingredients. This recipe is no exception to the rule.
First of all, I used an organic peanut butter. You see, I am doing a review for these wonderful creamy nut butters produced by a company called Once Again Nut Butter. (read the review here ).
One of the jars I received as a sample was peanut butter. Oh my, I did not know if I should just stuff my face with it, or share it with my family.
It is organic, it is non-GMO, unsweetened and salt free, exactly how a nut butter should be. Sooo good, you guys!
I have few recipes that I want to try, but I will start with this one.
HOW TO MAKE THIS EASY PEANUT BUTTER CHICKEN:
You will need peanut butter, a small onion, diced tomato in tomato paste, butter, and chicken. This time, I used chicken breast, but in the past I used chicken thighs or chicken drums too.
The recipe works with any kind of chicken. If you have only raw chicken, fry it first.
If you have left over chicken, roasted or just cooked, works perfect too as it will save some time. It is an excellent dish for a quick dinner.
I started by cooking the chicken. I chose to fry it in a little bit of butter and vegetable oil.
While the chicken was cooking, I chopped an onion and added to the skillet.
I also seasoned with salt and pepper. This is up to you, as every cook is unique when it comes to seasoning.
When the meat was browned and onion soft, I added diced tomatoes in tomato paste. I mixed well.
Now it was the time to add some of this delicious peanut butter.
I mixed well to combine the ingredients and coated the chicken with the creamy sauce. At this point, the sauce was a little bit too thick, so I added some water to it.
It has to simmer on a low heat for about 5 minutes and then it is ready to eat. I mean, how easy is that?
For sure, there is a jar of peanut butter in almost every American household, so this is the perfect opportunity to use it and make this delicious, quick dinner.
Serve it over cooked rice.
I used in the past both brown and white rice, based on what I had in the pantry at the moment. Want to take a pick at what is in my pantry? Go here.
You can add some cooked vegetables next to the rice and chicken. Broccoli works well, if you ask me.
As a dessert, you can quickly make these cookies, which are also naturally gluten free.
Enjoy!
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Easy Peanut Butter Chicken Recipe
Ingredients
2 big chicken breasts:
- You can use also fried or cooked chicken or leftover roasted chicken
- 2 Tablespoons peanut butter
- 1 small onion, chopped
- 1/2 cup diced tomatoes in tomato sauce
- 1 Tablespoon butter
- 1 Tablespoon oil
- 1 cup hot water
- salt and pepper to taste
Instructions
If you make the recipe with raw chicken:
Melt butter in the pan. Add the oil.
Season the chicken with salt and pepper and place it in the pan. Fry it both sides until golden brown.
Add the onion and saute it until soft and translucent.
Add the diced tomatoes in tomato sauce.
Add the peanut butter to the pan. Mix well to coat the chicken.
Add hot water and bring to a boil, stirring constantly.
Lower heat to a simmer for about 5 minutes.
Taste for salt and pepper.
Serve over cooked rice.
If you make the dish with already cooked chicken:
Melt butter in the pan. Add the oil. Add onion and saute until soft.
Add the tomatoes and cook for another 2-3 minutes.
Add the pieces of cooked chicken.
Add the peanut butter to the pan.
Add hot water and bring to a boil, stirring constantly.
Lower heat to a simmer for another 4-5 minutes.
Taste for salt and pepper.
Serve over cooked rice.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving:Calories: 217 Total Fat: 16g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 44mg Sodium: 348mg Carbohydrates: 6g Fiber: 2g Sugar: 3g Protein: 13g
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