Prep Time 30 min
Cook Time 1 Hr
Servings 4 to 6
Difficulty Easy

Ingredients

  • 4 lbs. chicken pieces
  • Salt and pepper
  • 3 tbsps. vegetable oil
  • 1 large onion, chopped
  • 1 cup Santa Cruz Organic┬« Light Roasted Creamy Peanut Butter
  • 1 (14.5 oz) can crushed tomatoes
  • 1 cup warm water
  • 1 1/2 cups sliced carrots
  • 2 cups peeled potatoes, cut in 3/4-inch chunks
  • 1 (14.5 oz) can garbanzo beans
  • 1/2 tsp. thyme
  • 1 tsp. seasoned salt
  • 1/2 tsp. black pepper
  • 4 1/2 cups hot cooked rice

Directions

  • Step 1

    SEASON chicken pieces with salt and pepper. Heat oil in a heavy frying pan. Working in batches, brown chicken pieces, transfer to dish or bowl.

  • Step 2

    ADD onions to pan and cook until golden brown and soft, about 5 minutes.

  • Step 3

    COMBINE peanut butter and tomatoes with water in medium bowl. Stir mixture into frying pan, scraping up any browned bits.

  • Step 4

    RETURN chicken to pan. Add carrots, potatoes, garbanzo beans, thyme, seasoned salt and black pepper. Reduce heat to medium low, cover and simmer, stirring occasionally, until chicken is tender, about an hour. Serve over cooked rice.

Serving size
(1/6 of recipe)

  • Calories 1080
  • Calories from Fat540g
  • Total Fat 60g
  • Saturated Fat 13g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 150mg
  • Sodium 870mg
  • Potassium 0mg
  • Total Carbohydrates 74g
  • Dietary Fiber 7g
  • Sugars 7g
  • Protein 56g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet