Ingredients:
2 green peppers, sliced into strips
1 medium onions, sliced into strips
2 tablespoons oil
1 (6 ounce) cans 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 bite size pieces
6 cups white rice, cooked
Directions:
In a large skillet over medium heat, saute the pepper and onions in oil until tender.
While sauteing the veggies, in a medium bowl blend the tomato paste, peanut butter, broth and seasonings (if making the broth from bouillon, stir the broth into the mix when it is hot because it helps to melt the peanut butter).
Add broth mixture and chicken to the onion and pepper still in the skillet.
Cook and stir over LOW heat until heated through.
Serve over rice.
Servings: 8
Time preparation: 10 min.
Time total: 25 min.