Algerian Chicken Recipe

Algerian Chicken Recipe

  • 2 medium onions, sliced
  • 1 medium green bell pepper, sliced
  • 3/4 cup mushrooms, sliced
  • 1 tablespoon water
  • 2 teaspoons dried oregano
  • 2 teaspoons crushed red pepper
  • 1 teaspoon garlic salt
  • 1/2 teaspoon hot pepper sauce
  • 4 skinless, boneless chicken breast halves – cut into 2 inch pieces
  • 1 (14.5 ounce) can tomatoes
  • 2/3 cup peanut butter
  • 2 teaspoons instant chicken bouillon granules
  1. In a large saucepan, combine the onions, green bell pepper, mushrooms, water, oregano, red pepper, garlic salt, and hot pepper sauce. Cook and stir over medium heat until the onions soften, about 4 minutes.
  2. Add the chicken breast pieces and cook until opaque and no longer pink in the center, about 15 minutes.
  3. In a food processor combine the undrained tomatoes, peanut butter, and bouillon. Cover and process until smooth.
  4. Add the tomato and peanut mixture to the chicken and cook until the sauce is slightly thickened and heated throughout.
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