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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Algerian Chicken Recipe

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This recipe for Algerian Chicken is from Bonnie's Book of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 medium onions, thinly sliced and separated Into rings
1 medium green pepper, cut into thin strips
3/4 cup sliced fresh mushrooms
1 T. water
2 t. dried oregano, crushed
1 t. red pepper flakes, or to taste
1 t. garlic salt
1/2 t. teaspoon bottled hot pepper sauce

14 1/2 ounce can tomatoes, undrained
2/3 cup peanut butter
2 t. chicken bouillon granules
4 chicken breasts, skinned, boned, and halved.
Hot cooked rice.
Directions:
Directions:
Preheat oven to 450 F

In a medium saucepan, combine first eight ingredients and cook over medium heat, stirring often until vegetables are crisp-tender.

Meanwhile process tomatoes, peanut butter, and bouillon granules until smooth

Rinse and pat dry the chicken and place in a 13 x 9 baking dish. Cover with the vegetable mixture; then the tomatoes mixture. Bake for 20 minutes, or until done. Serve with the rice
Number Of Servings:
Number Of Servings:
8

 

 

 

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