• 3  tablespoons vegetable oil
• 2  broiler-fryer chickens (2¹/₂ to 3 pounds each), cut in serving-size pieces
• 2  cans (8 ounces each) tomato sauce
• 1  can (13³/₄ ounces) chicken broth
• 2  tablespoons (¹/₂ envelope) dry onion soup mix
• ³/₄ cup chopped onion
• 1  clove garlic, minced
• 6  tablespoons crunchy peanut butter
• ¹/₂ cup cream
• ¹/₂ teaspoon chili powder
• ¹/₄ cup dry sherry
• Cooked rice

1. Heat oil in a large skillet. Add chicken and brown on all sides.
2. Meanwhile, combine tomato sauce, 1 cup chicken broth, soup mix, onion, and garlic in a saucepan. Heat thoroughly, stirring constantly.
3. Pour sauce over chicken in skillet. Simmer, covered, 20 minutes.
4. Put peanut butter into a bowl and blend in cream and remaining chicken broth; stir into skillet along with chili powder and sherry. Heat thoroughly. Serve with hot fluffy rice.

No related posts.

Related posts brought to you by Yet Another Related Posts Plugin.