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

4 servings


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


  • 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.
Prep Time: 05 - 10 Minutes
Cook Time: 25 - 30 Minutes
Total Time: 30 - 40 Minutes
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