African Chicken from the Pantry

1. 1

   NOTE: You can use 1 large onion and 3 stalks celery instead of the dried.

2. 2

   The bell pepper would be replaced with 1 red and 1 green.

3. 3

   Just saute/steam them in 1 T.oil and water as necessary to get the onion translucent and the celery able to be broken by a spoon, but not mushy).

4. 4

   You would then use this pot and ingredients for the rest of the recipe.

5. 5

   Pour the broth into a large pot.

6. 6

   Add peanut buttter, chicken, celery (or bay leaf), onion, and bell pepper if using.

7. 7

   Bring to a boil, whisking with a wire whisk to break up peanut butter.

8. 8

   Remove from heat.

9. 9

   Stir in rice and let sit 5 - 10 minutes.

10. 10

    This gets thicker the longer it sits.

11. 11

    For heat lovers, top with cayenne pepper and tabasco.

12. 12

    Non-heat lovers might want to add about 1/4 t. vinegar to help cut the richness.

13. 13

    (However, I didn't try that.

14. 14

    ).

* Per serving · 4 servings · Values may vary.

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