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
- 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.