| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Ethnic, Poultry, Chicken |
6 |
Servings |
INGREDIENTS
| 6 |
|
Chicken breasts, skinless |
| 4 |
lg |
Tomatoes |
| 1 |
c |
Peanut butter |
| 1 |
md |
Onion, finely chopped |
| 1 |
|
Sweet red pepper, cut in fine strips |
| 4 |
x |
Cloves garlic |
| 2 |
tb |
Tomato paste |
| 1 |
tb |
Fresh coriander |
|
|
Oil |
|
|
Salt and pepper |
INSTRUCTIONS
Season the chicken breasts with salt and pepper, fry
them in oil for a few minutes on both sides, until
pale brown. In a separate frying pan, fry the onion,
sweet pepper and garlic, adding the fresh tomatoes,
tomato paste, coriander and the peanut butter.
Add the chicken to the sauce, cover, and let cook
completely until it is tender, 30 minutes at low to
medium heat. Stir occasionally. Serve with Arroz con
leche de coco.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“God is glorified by a thankful heart.”