Slightly sweet with a little bit of fire, just like a Gaucho. Well not really just like a Gaucho because cowboys don’t taste like peanut butter. You probably have most if not all of the fixin’s for this quick, simple dish at home now. It will probably become a go to favorite for last minute family dinners.
Spicy Bolivian Chicken
Serves: 4 Total Time: 40 Minutes
• 1½ pounds Boneless, Skinless, Chicken Breasts, cut into ½” strips
• Kosher Salt & Fresh Ground Pepper
• 2 Tablespoons Olive Oil
• 2 large Onions, chopped
• 2 Red Bell Peppers, seeded and cut into ¼” strips
• 2 cloves Garlic, chopped fine
• 1 Teaspoon Crushed Red Pepper Flakes
• 3 cups Low Sodium Chicken Stock
• ¾ cup Peanut Butter (Creamy)
• 1 package Frozen Peas, 10 ounces, thawed
• ¼ cup Fine Dry Bread Crumbs
Step 1. Liberally season Chicken with Kosher Salt & Fresh Ground Pepper.
Step 2. In a Dutch Oven, heat oil over medium heat.
Step 3. Add Chicken and cook until chicken until barely browned, remove from pan and set aside.
Step 4. Add Onions, Red Bell Peppers and Garlic to pan, sauté for 3 minutes until onions are tender. Stir in Hot Pepper Flakes, add Stock and Peanut Butter. Simmer, stirring occasionally for 10 minutes.
Step 5. Return Chicken to pan, add Peas and Bread Crumbs. Cook 5 to 10 minutes until sauce is thickened and mixture is heated through.
Step 6. Serve over Rice
Tips and Trending
~ Olive Oil used for cooking does not have to be Extra Virgin. EVOO should be your choice when used for dipping or any time the oil will not be exposed to high heat. A good quality Olive Oil used for cooking will have a higher smoking temperature and yield better results.