Spicy Bolivian Chicken

• 1-1/2 pounds boneless chicken breasts, cut into 1/2-inch strips
• salt
• freshly ground pepper
• 2 tablespoons vegetable oil
• 1-1/2 large onions, chopped
• 2 red bell peppers, cut into 1/4 inch strips
• 2 garlic cloves, finely chopped
• 1 teaspoon crushed hot red pepper (optional)
• 2 cups chicken broth
• 3/4 cup peanut butter
• 1 10 ounce package frozen peas, thawed
• 1/4 cup bread crumbs

Cut up chicken and vegetables.

Season chicken with salt and pepper. In a large frying pan, heat oil over medium heat. Add chicken strips and saute, stirring, for 3 minutes, until chicken turns opaque. Remove chicken and set aside.

Add onions, bell peppers, and garlic to pan. Saute 3 minutes, until onions are tender. Optionally stir in crushed hot red pepper. Add chicken 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.

• source: 365 Ways to Cook Chicken, #89
• keywords: poultry
• ratings: Liz-?, Tom-8, Kyle-8, Skylar-8
• time: 95 minutes