After Jay and I married we moved to Provo, UT for Jay to finish school. We chased cheap rent from apartment to apartment, waiting to get into student housing. After apartment hopping we were able to sublease apartments in student housing three times. Yes three times. Three semesters one right after the other. And then- we graduated. We had to leave student housing. (we never got in on our own!) We had a home to rent, but had to be out of the student housing before the home was available. Jay had started work already in Springville, and Savanna was 1 year old. We decided that Savanna and I would go on a little vacation to Colorado and Oklahoma while Jay stayed and worked. We just needed a place for Jay to stay for the couple of weeks until our house was vacant. Friends of Jay's parents, the McQueen's helped us out. I stayed there until my ride was able to make it to UT. (Jay's dad took me the leg to CO, and my Dad did the trip from CO to OK)
Long story to get to the point that this dinner is one that we had while staying with them.
(and we wonder where Jack's never-ending-start-when-the-earth-cooled-stories come from?!)
I love how creamy and nutty this tastes. I loved the way the peas pop when you bite into them.
1 1/2 pounds chicken (cooked or uncooked-us 1 TB oil for uncooked)
2 large chopped onions
2 red or green peppers chopped
2 cloves garlic
1 tsp red pepper flakes (I omit this or just use a titch- to make it less spicy)
3 cups chicken broth
3/4 -1 cup peanut butter (I use crunchy)
10 ounce pack fozen peas
1/4 cup bread crumbs
cooked rice
If your chicken is uncooked season chicken with salt and pepper, saute in hot oil and set aside. Saute bell pepper, garlic, and onion in skillet about 3 minutes or so. Sitr in chicken broth and peanut butter. Boil, then simmer for 10 minutes. Add cooked chicken, peas, and bread crumbs. Simmer 10 more minutes. Serve over rice.
Long story to get to the point that this dinner is one that we had while staying with them.
(and we wonder where Jack's never-ending-start-when-the-earth-cooled-stories come from?!)
I love how creamy and nutty this tastes. I loved the way the peas pop when you bite into them.
Spicy Bolivian Chicken
2 large chopped onions
2 red or green peppers chopped
2 cloves garlic
1 tsp red pepper flakes (I omit this or just use a titch- to make it less spicy)
3 cups chicken broth
3/4 -1 cup peanut butter (I use crunchy)
10 ounce pack fozen peas
1/4 cup bread crumbs
cooked rice
If your chicken is uncooked season chicken with salt and pepper, saute in hot oil and set aside. Saute bell pepper, garlic, and onion in skillet about 3 minutes or so. Sitr in chicken broth and peanut butter. Boil, then simmer for 10 minutes. Add cooked chicken, peas, and bread crumbs. Simmer 10 more minutes. Serve over rice.
3 comments:
That sounds wonderful! I think Miss and I will try that.
I have never heard the phrase "never-ending-start-when-the-earth-cooled-stories" but it did make me laugh!
This recipe sounds really good. I'll bet the pepper flakes give it a good zing.
Peanut better, huh?
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