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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (323g) Recipe makes 8 servings The following items or measurements are not included below: 4 cups chicken breasts |
||
| Calories 733 | ||
| Calories from Fat 154 | (21%) | |
| Amount Per Serving | %DV | |
| Total Fat 17.1g | 26% | |
| Saturated Fat 3.3g | 16% | |
| Monounsaturated Fat 7.2g | ||
| Polyunsaturated Fat 5.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 1016mg | 42% | |
| Potassium 637mg | 18% | |
| Total Carbohydrate 126.0g | 42% | |
| Dietary Fiber 7.1g | 28% | |
| Sugars 7.0g | ||
| Protein 18.7g | 37% | |
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By: Debby H
Jan 3, 2005
When I was in college a friend of mine taught me how to make this. He was from "The Gambia" and told me they make it there with either fish or chicken. I have only made it with chicken and everytime I serve it to someone new they ask for 2 things. First they want seconds and second they want the recipe. I did see a very close recipe to this printed about 5 years after Bolla taught me. It appeared in Betty Crocker's recipe cards. Enjoy
SERVES 8
Ingredients
- 2 green peppers, sliced into strips
- 1 medium onion, sliced into strips
- 2 tablespoons oil
- 1 (6 ounce) can tomato paste
- 3/4 cup jif smooth peanut butter
- 3 cups chicken broth
- 1 1/2 teaspoons salt
- 1 teaspoon chili powder
- 1 teaspoon sugar
- 1/2 teaspoon nutmeg
- 4 cups chicken breasts, cooked and torn into bitesize pieces
- 6 cups white rice, cooked
Directions
1
In a large skillet over medium heat, saute the pepper and onions in oil until tender.2
While sauteing the veggies, in a medium bowl blend the tomato paste, peanut butter, broth and seasonings (if making the broth from bouillion, stir the broth into the mix when it is hot because it helps to melt the peanut butter).3
Add broth mixture and chicken to the onion and pepper still in the skillet.4
Cook and stir over LOW heat until heated through.5
Serve over rice.
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Browse similar recipes by category
- Course > Main Dish > Stews
- Main Ingredient > Meat > Poultry > Chicken > Breasts
- Main Ingredient > Pasta, Rice & Grains > Rice > Long-grain rice
- Cuisine > African > Northern
- Preparation > Time to Make > < 30 mins
Featured Reviews for This Recipe
From: Lies
On Feb 6, 2008
It was ok. added garlic & hot sauce Will I make it again? not sure. It was fun to try something that was from Gambia.
From: ac8916
On May 12, 2005
Thanks, Debby, for a terrific recipe! I added 8 drops hot sauce but, other than that, I followed your recipe to the letter and it was wonderful. Thank you!
From: L. Duch
On Jan 23, 2005
good recipe and easy to make. My hubby is a big peanut butter fan, so he loved it. It surprisingly had a delicate curry flavour to it. Served it over rice, then the next day, I tore the chicken up real fine with a fork and used it as a dip with tortilla chips (just tried something new)and it turned out really good. Wasn't sure how to cook the chicken (recipe didn't specify), so I boiled a whole chicken and tore the meat into bite size pieces. Thanks for a great recipe. LeeAnn Duch aka Carpetsharkmom
From: sugarpea
On Jan 22, 2005
We enjoyed this very much. I made it with cod and may cut back on the chicken broth a bit next time in order to thicken the sauce a little. I'll double up on the chili powder. Love peanut sauces and this is a good one.
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