Frank's Recipes
Free Recipes Archive




Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998


This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com


MENU

» Cookbooks
» Hints & Tips
» Foodservice
» Links
» My Awards
» My Guestbook
» Recipe Archive
» Software
» Volume Cooking
» Where Are You
» About

Help support this site

 

Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in

seconds


Bolivian Peanut Chicken


1 lb boneless, skinless chicken, sliced
1 tablespoon vegetable oil
1 large onion, sliced
1 red pepper, sliced
3 cloves garlic, minced
1/2 tsp hot pepper sauce
3/4 cup chicken stock
1/3 cup peanut butter

Heat oil in a large skillet over medium heat. Add chicken and stir cook for 3-4 minutes until the chicken is no longer pink. Remove from skillet and set aside. Add onion, red pepper and garlic to skillet and stir cook until onions are tender, Add hot pepper sauce, chicken stock and peanut butter.

Bring to a boil, stirring to blend in the peanut butter. Reduce heat and simmer for 10 minutes. Add chicken back to skillet and continue simmering until sauce is slightly thickened. Serve over white rice.

Makes 4 servings.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.