Spicy Bolivian Chicken

Spicy Bolivian Chicken

Ingredients 

• 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 


Preparation Steps 

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