Neck Snappin’ Chicken
I find the name of this recipe absolutely hysterical, for some reason, mostly because it is so unexpected. When you know that its origin is Africa, it makes a little more sense, and takes on more grim undertones! Nevertheless…
1 large onion, thinly sliced and separated into rings
1 green or red bell pepper cut into thin strips
1 can sliced mushrooms or 1 cup fresh
2 Tbsp. water
2 tsps. oregano
2 tsps. crushed red pepper flakes
3/4 tsp. garlic powder
1/4 tsp. salt
1/2 tsp. hot pepper sauce
1 can (14 oz.) can tomatoes diced
3/4 cup peanut butter
2 tsps. chicken bouillion
3 whole chicken breasts, skinned, boned, and cut into bite sized pieces
Combine in a large saucepan the first nine ingredients. Cook over medium heat till vegetables are tender crisp, stirring often.
In a food processor combine tomatoes with juices, peanut butter, and bouillon. Process till smooth.
Place uncooked chicken in a large casserole dish. Top with vegetable mixture. Pour tomato mixture over all.
Cover and bake at 350 degrees for 50 minutes.
Serve with rice.
