Pepper Chicken
Submitted by: mssweetie (see all recipes) | Source: self and a friend's authentic modifications "close to the real thing"
- Servings: 4--6
- Prep Time: 55 minutes
- Cook Time: 45--50 minutes
- Total Time: 1 hr 40 mins--1 hr 45 mins
Ingredients:
| 1 | Chicken--3 To 4 Pounds Cut Into Pieces |
| 2 | Large Cloves of Garlic |
| 1 | Small Onion, peeled and thinly sliced |
| 1 tsp | Lemon or Lime Juice |
| 1 tsp | Salt |
| 2 Tbsp | Smooth Peanut Butter |
| 2 Tbsp | Tomato Paste |
| 1 | Scotch Bonnet, or habanera chile--aka the hottest chiles known to man! use with care... |
| ΒΌ cup | Water or Chicken Stock |
Directions:
1. Put the chicken in a baking dish--rectangular, and sprinkle with lemon or lime juice
2. In a separate bowl, combine water/stock, tomato paste, and peanut butter and stir until combined
3. Finely chop Chile (remove seeds for milder heat), and sprinkle over chicken
4. Pour peanut mixture over chicken
5. Add garlic and onion
6. Completely coat chicken in mixture and toss
7. Add salt and toss again
8. Cover with foil and refrigerate, allow it to marinate for 20 plus minutes
9. Turn chicken, and allow to marinate for 20 more minutes
10. Preheat oven to 350*
11. Place covered pan in the center of the oven
12. Bake 30 minutes covered
13. Remove cover or foil, and bake 15-20 minutes more, until chicken is browned
*Serve with white rice, and a fresh cucumber, tomato and onion salad, dressed with vinaigrette.
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