Peanutbutterchickenwithchile Recipes

Steps:

• In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and shake to coat. , In a large skillet, brown chicken in oil on all sides; remove to paper towels. Drain, reserving 2 tablespoons drippings. , In the drippings, saute onion and garlic until tender. Add the tomato sauce, water, peanut butter, sugar, vinegar and chili powder. Bring to a boil; reduce heat. Return chicken to the pan; cover and simmer for 30 minutes or until chicken juices run clear., Remove chicken and keep warm. In a small bowl, combine cornstarch and cold water until smooth; gradually stir into pan juices. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Serve with chicken.

Steps:

• Place first 9 ingredients in a 6-qt. stockpot; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 15 minutes., Stir in chicken; heat through. Serve with sour cream and, if desired, cilantro. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

Steps:

• In a large non-stick skillet heat oil over medium high heat. Add ginger and garlic and cook until aroma is released. Stir in chicken pieces and cook until golden brown. Stir in chili powder, peanut butter, and chili sauce. Stir in scallions and coconut milk and simmer until thickened about 3 minutes. Season with salt and pepper. Spoon over rice and garnish with cucumber and cilantro Serve with Basmati rice following directions on the box.

Steps:

• Put peanut butter and tomatoes w/chilies in crock pot on low, and any optional ingredients. Then add the chicken, I cut some up and leave some as whole breast, it will pull right apart when done in a couple of hours. When you are ready to turn it off, make some rice of your choice and use it as the bed for the peanut butter chicken, I use a fork and shred the chicken up in the crock pot, so it can absorb all the flavors, enjoy!

Steps:

• Place the diced tomatoes, water, garlic, and bay leaves into a large saucepan, and bring to a simmer over high heat. Reduce heat to medium-low, and season with the cayenne pepper, chili powder, garlic powder, and Italian seasoning. Cover, and simmer 15 minutes. After 15 minutes, pour in the black beans and kidney beans; return to a simmer, and cook for 5 minutes. Stir in the peanut butter until dissolved, then remove and discard the bay leaves, and season the chili with salt and pepper, to taste. Remove to a serving bowl and serve sprinkled with Cheddar, if desired, and tortilla chips alongside.

Steps:

• Rinse chicken thighs, pat dry. Place the chicken in a plastic bag set in a shallow bowl.
• In a small mixing bowl gradually stir hot water into peanut butter. Stir in chili sauce, soy sauce, the 2 T oil, the 2 T vinegar, garlic, ginger and red pepper.
• Pour marinade over chicken. Seal the bag and turn to coat chicken thighs with marinade. Chill for 12 to 24 hours, turning the bag occasionally.
• In a covered grill arrange medium hot coals around a drip pan. Test for medium hot by placing hand over coals. When hand gets too hot at 3 seconds the temperature is right.
• Remove chicken from marinade. Place chicken on the grill rack over the drip pan but not over the coals. Lower the grill hood. Grill chicken for 35 to 45 minutes or until no pink remains.
• Note: I do not use a drip pan and places the chicken over dead coals, adjacent to the hot coals.

Steps:

• Preheat oven to 400 degrees.
• Arrange chicken in an oven proof baking dish.
• In frying pan, fry onion and garlic in hot oil until limp.
• Add other ingredients and stir until well blended, pour over chicken, cover and bake for about 30 minutes.
• Remove cover and bake an additional 20 minutes or until chicken is done.
• Serve over brown rice.

Steps:

• Preheat oven to 400 degrees.
• In a shallow mixing bowl, mix together mustard, peanut butter, honey and mayo.
• Dip each chicken breast into mayo mixture, then coat in crushed potato chips. Place on cookie sheet sprayed with non-stick cooking spray.
• Bake at 400 degrees for 10 minutes on each side.

Steps:

• Sprinkle salt and pepper over chicken.
• Heat oil in 12-inch skillet or 4-quart Dutch oven over medium heat.
• Cook chicken in oil about 15 minutes, turning occasionally, until brown on all sides. Cover and cook over low heat about 20 minutes or until juice is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet using tongs.
• Drain all but 1 tablespoon drippings from skillet. Heat 1 tablespoon drippings over medium heat.
• Cook onion in drippings, stirring occasionally, until tender; reduce heat. Stir in peanut butter, chili sauce and ground red pepper. Gradually stir in water, stirring constantly, until peanut butter is melted. Add chicken. Spoon peanut butter sauce over chicken.
• Simmer uncovered about 5 minutes, spooning sauce frequently over chicken, until sauce is slightly thickened. Serve sauce over chicken. Sprinkle with peanuts and bell pepper. Serve with pasta.

Steps:

• Spread peanut butter over bread. Top with chicken, basil and salt; drizzle with oil.

Steps:

• In a large skillet, heat oil over medium-high heat; add beef and cook in batches until no longer pink, 7-10 minutes, breaking into crumbles. Remove with a slotted spoon; drain. Add green pepper, onion and carrot; cook and stir until slightly browned, about 2 minutes. Add garlic; cook 1 minute longer. Transfer meat, vegetables and drippings to a 5- or 6-qt. slow cooker., Stir in the next 7 ingredients until combined. Cook, covered, on low about 4 hours, until vegetables are tender. If desired, sprinkle servings with shredded cheese and peanuts.

Steps:

• Place the diced tomatoes, water, garlic, and bay leaves into a saucepan, and bring to a simmer over high heat. Reduce heat to medium-low, and season with the cayenne pepper, chili powder, garlic powder, and Italian seasoning. Cover, and simmer 15 minutes.
• After 15 minutes, pour in the black beans and kidney beans; return to a simmer, and cook for 5 minutes. Stir in the peanut butter until dissolved, then remove and discard the bay leaves, and season the chili with salt and pepper to taste. Enjoy with a sprinkle of Cheddar cheese, tortilla chips and smile!

Steps:

• Heat oil in a large skillet over medium heat. Add the chicken pieces, and cook until chicken starts to turn white. Add the onion, mushrooms, and red pepper flakes. Season with salt and pepper. Cook, stirring constantly until onions are translucent, about 5 minutes.
• Pour the tomatoes and chicken stock into the skillet, and simmer for about 10 minutes, or until chicken is cooked through. Stir in peanut butter, and cook stirring constantly until the sauce thickens. This should only take a minute or two. If the sauce is not thickening, you may stir in more peanut butter.

Steps:

• Prepare the marinade 2 hours before your ready to grill.
• Mix all the ingredients except chicken in blender until well mixed. If too thick, you can add up to 1 cup of water to thin out.
• Marinate the chicken for 2 hours.
• Lightly oil a medium hot BBQ grill and place the chicken on the grill for 6-8 minutes.