Friday, October 23, 2009

Chicken-Peanut Butter Stew

Revised:
4 c. diced chicken (3-4 large chicken breasts)
1 1/2 c milk
1 c creamy peanut butter
1 sliced onion
1 diced green pepper
6 stalks diced celery
1 tsp salt or to taste
1 tsp pepper or to taste
5 c chicken broth
1/4 c cornstrach
Simmer chicken in 1/2 cup broth until cooked. Saute the onion, peppers and celery and mix them with the chicken. Mix remaining chicken broth, cornstarch, peanut butter, salt and pepper. Stir liquid mixture into simmering chicken. Add vegetables. Cook at low until thickened, stirring often. Serve over rice.

Original recipe (revised because we didn't like the liquid-solid ratio):
4 c. diced chicken (3 large chicken breasts)
2-3 tsp flour (more for thicker gravy)
1 1/2 c milk
1 c creamy peanut butter
1 sliced onion
1 diced green pepper
6 stalks diced celery
1 tsp salt or to taste
1 tsp pepper or to taste
water (enough to simmer chicken)
7 c chicken broth
Simmer chicken in water for approximately 1 hour. Saute the onion, peppers and celery. Mix flour, chicken broth, peanut butter, salt and pepper. Stir liquid mixture into simmering chicken and stir until creamy. Add vegetables. Cook at low heat for 1 hour, stirring often. Serve over rice.

3 comments:

Thérèse said...

Freezes well, but heats up quicker than you'd think. Be careful not to burn it!

Holly Klejeski said...

Unless I'm missing something, where does the milk come in?

Margaret Mary said...

I just checked the church cookbook (p. 195) and the milk direction is also missing there. I'm sure I just add it with the other liquid mixture stuff, being careful to cook on low as directed.