Ingredients:
2 tablespoons olive oil
1 (3 lb) chicken, cut up
1 teaspoon paprika
2 medium onions, chopped
4 carrots, peeled and cut into 1 inch long thin strips
1 zucchini, cut into 1 inch long thin strips
1 red bell peppers, cut into 1 inch long thin strips
1/3 cup peanut butter
1 cup broth
3 drops hot pepper sauce ( I usually use more)
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped peanuts, , for garnish
Directions:
In a deep skillet or flameproof casserole, heat the oil over medium heat until very hot.
Add the chicken, sprinkle with paprika, and cook, turning occasionally, until well browned on both sides and cooked through, about 25 minutes.
Remove the chicken to a plate.
Drain off all but 2 tablespoons of the drippings from the pan.
Add the vegetables.
Cook, stirring, until the onion is tender, about 5 minutes.
Stir in the peanut butter, broth, hot sauce, salt and pepper.
Heat to boiling, stirring until smooth.
Reduce the heat and simmer 5 minutes.
Return the chicken to the pan and simmer for 5 minutes, until heated through.
Serve the chicken over hot cooked rice.
Top with the sauce and sprinkle with the chopped peanuts.
Servings: 4
Time preparation: 10 min.
Time total: 50 min.