Vera’s Peanut Butter Pepper Chicken and Rice – Gluten Free

I like it when my friends spoil me.

Especially when they cook for me!

As much as I love to cook, it is always a nice surprise when someone shows up with a fully cooked meal.

In this case, my friend Vera tried out a new recipe she found online that is based on a Western African stew. She modified it a bit, and it was absolutely delicious!

It’s incredibly easy to make and takes less than 40 minutes from start to finish. What a great “back to school” weeknight meal!

Full of flavor and texture, this is one dish I will definitely add to my standard repertoire!

Vera's Peanut Butter Pepper Chicken and Rice - Gluten Free

Servings
4 servings

Ingredients

Vera's Peanut Butter Pepper Chicken and Rice

2 cups rice, uncooked
2 Tbsp vegetable oil
1 lb boneless chicken breast
1 large yellow onion, chopped fine
4 cloves garlic, minced
1/2 cup carrot, shredded
2 cups Yukon Gold potatoes, chopped in cubes
4 tsp ground cumin
2 tsp ground coriander seed

1 tsp freshly ground black pepper
1 tsp crushed red pepper flakes
1 tsp salt
1/2 cup water
1/2 cup organic gluten free chicken broth
2 whole plum tomatoes, chopped
1 cup all-natural peanut butter
1 15 oz can chickpeas or garbanzo beans

Directions

Cook the rice according to package.
Heat the oil over medium/high heat in a large skillet. Add the chicken and saute until lightly browned. (It won't be cooked all the way). Remove from pan and set aside.
Add the onion, garlic, carrots and potato. Saute for 2-3 minutes until onions are clear.
Add the spices and stir together.
Add the water, chicken broth, tomatoes and chicken. Cover and simmer on low/med for 10 minutes.
Add peanut butter and chickpeas/garbonzo beans and continue to simmer covered for another 15 minutes until chicken is cooked through and potatoes are soft.
Serve chicken stew over rice.