African Chicken from the Pantry

Name: African Chicken from the Pantry
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 5 serving(s)
Ingredients: 16 -28 ounces unsalted chicken stock; 1/2 cup extra-crunchy peanut butter; 1 (10 ounce) can chicken, undrained (up to 15 oz. can); 1/4 cup dried celery (or one bay leaf); 1 cup dried onion; 1 cup quick-cooking rice; cayenne pepper (optional); Tabasco sauce (optional); bell pepper (optional, 1/2 c. dried)

Submitted by Debbie R.

"This recipe is from "100 Day Pantry", more or less. It can be made using pantry-only ingredients or fresh celery and onion can be used. It passed the taste test of my gourmet sister. :o) It is surprisingly filling, rich and satisfying."

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photo by Debbie R.

Ready In:: 15mins
Ingredients:: 9
Serves:: 5

ingredients

16 -28 ounces unsalted chicken stock
¹⁄₂ cup extra-crunchy peanut butter
1 (10 ounce) can chicken, undrained (up to 15 oz. can)
¹⁄₄ cup dried celery (or one bay leaf)
1 cup dried onion
1 cup quick-cooking rice
cayenne pepper (optional)
Tabasco sauce (optional)
bell pepper (optional, 1/2 c. dried)

directions

NOTE: You can use 1 large onion and 3 stalks celery instead of the dried. The bell pepper would be replaced with 1 red and 1 green. 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). You would then use this pot and ingredients for the rest of the recipe.
Pour the broth into a large pot. Add peanut buttter, chicken, celery (or bay leaf), onion, and bell pepper if using. Bring to a boil, whisking with a wire whisk to break up peanut butter. Remove from heat. Stir in rice and let sit 5 - 10 minutes. This gets thicker the longer it sits.
For heat lovers, top with cayenne pepper and tabasco. Non-heat lovers might want to add about 1/4 t. vinegar to help cut the richness. (However, I didn't try that.).