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Peanut Butter and Coconut Milk Chicken: the easy recipe

Yields2 ServingsPrep Time10 minsCook Time40 minsTotal Time50 mins

To prevent the whole jar of peanut butter from being eaten with a spoon, I decided to use it for a recipe. It's very easy to make and so delicious!

Ingredients
 500 Chicken breast
 5 Onion
 1 clove Garlic
 1 Tomato
 2 Tomato paste
 1 Peanut
 2 Peanut butter
 100 Coconut milk
 5 Water
 Salt
 Pepper
 1 Fresh ginger
 1 Green pepper
 1 Kaffir lime
 1 Soy sauce
 5 Lime juice
 1 Olive oil
 1 Butter
Directions
1

Cut the chicken breasts into pieces. Marinate with olive oil, salt and pepper, chili, ginger, lime, soy sauce, and lemon juice. Refrigerate for 2 hours.

2

Sauté the chicken in butter. Set aside. In the same pot, sauté the sliced onions in olive oil.

3

Add half a diced tomato, sauté for 5 minutes, then add the tomato paste and peanuts. Stir.

4

Pour the water and stir. Add the peanut butter and coconut milk, and stir. Add salt and pepper.

5

Add the chicken, cover, and let simmer over medium heat for 15 minutes.

6

To finish, uncover and let cook for an additional 15 minutes, stirring occasionally. Cook some rice. Cut the other half of the tomato, season with salt and pepper, add olive oil, a bit of kaffir lime, and chili. I serve this little "salad" with my dish.

Nutrition Facts

0 servings

Serving size

2

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