John Myers
Spicy Peanut Chicken
The perfect spicy peanut chicken recipe with a picture and simple step-by-step instructions.
- 400 g Chicken breast, diced bite-sized
- 2 Shallots, finely diced
- 2 yellow Chili peppers, finely chopped
- 2 Garlic cloves, finely chopped
- 3 colorful Paprika, pitted and cut into strips
- 1 tbsp Raw cane sugar
- 100 ml Noilly Prat
- 400 ml Poultry stock
- 200 ml Cream
- 5 tbsp Peanut butter
- 1 bunch Korinader, hacked
- Salt
- Oil
- Heat the oil in a saucepan and sear the chicken in portions, then take it out and set aside.
- Now add the shallots, garlic, chilli and bell pepper and sweat everything well while turning. Then add the tomato paste and raw cane sugar and roast for about 4 minutes while turning, then deglaze with the Noilly Prat and reduce to about a third. Then add the poultry stock, put the stove on the lowest flame and put the lid on and let it simmer for about 20 minutes.
- Then add the cream, bring to the boil and now add the peanut butter while stirring and stir until it has completely dissolved. Then season with salt and pepper, add the chicken and let it stand for another 5 minutes, then fold in the coriander and serve with rice.
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