Spicy Bolivian Chicken
At a Glance
- Prep
- 20 minutes
- Cook
- 20 minutes
- Total
- 40 minutes
- Servings
- 6 serving(s)
Categories
- Chicken Breast
- Main Course
- Bolivian
- South American
- Sautéing
- Simmering
- Easy
Allergens
- Peanuts
- Wheat
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
I don't know if this is authentic or not, and I haven't tried it yet (but will soon), but it sounds good. When I was in Bolivia they used peanuts in a lot of dishes that we ate, though I never had the chance to eat a chicken dish with peanuts. It says to serve with rice, but I think serving it with any kind of potato dish would be appropriate. Maybe boiled potatoes? We ate a lot of potatoes during our trip, that's for sure!
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Equipment
Large frying pan
Ingredients
- 1 1/2 lbs boneless skinless chicken breasts, cut into 1/2-inch strips
- salt & freshly ground black pepper
- 2 tablespoons vegetable oil
- 2 large onions, chopped
- 2 red bell peppers, cut into 1/4-inch strips
- 2 garlic cloves, finely chopped
- 1 teaspoon crushed red pepper flakes
- 3 cups chicken broth
- 3/4 cup peanut butter
- 1 (10 ounce) package frozen peas, thawed
- 1/4 cup breadcrumbs
Instructions
Season chicken with salt and pepper. In a large frying pan, heat oil over medium heat. Add chicken strips and sauté, stirring, for 3 minutes, until chicken turns opaque. Remove chicken and set aside.
Add onions, bell peppers, and garlic to pan. Sauté 3 minutes, until onions are tender. Stir in hot pepper. Add broth and peanut butter. Simmer, stirring occasionally, for 10 minutes.
Stir in chicken, peas, and bread crumbs. Cook 5 to 10 minutes, stirring occasionally, until sauce is thickened and mixture is heated through. Serve over rice.
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