Peanut Butter Chili Chicken Recipes

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SPICY PEANUT CHICKEN CHILI



Spicy Peanut Chicken Chili image

After spending time in the Southwest, I discovered Mexican peanut chicken and thought it would be fun to make it into a chili. Chipotle peppers give it a nice spice that's extra warming on a cold day. -Crystal Schlueter, Northglenn, CO

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings (2 quarts).

Number Of Ingredients 12

1 can (15 ounces) pinto beans, rinsed and drained
1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 package (12 ounces) frozen Southwestern corn
3 tablespoons creamy peanut butter
1 to 2 tablespoons minced chipotle peppers in adobo sauce
2 teaspoons chili powder
1/2 teaspoon ground cinnamon
3 cups coarsely shredded rotisserie chicken
6 tablespoons reduced-fat sour cream
Minced fresh cilantro, optional

Steps:

  • Place first 9 ingredients in a 6-qt. stockpot; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 15 minutes., Stir in chicken; heat through. Serve with sour cream and, if desired, cilantro. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

Nutrition Facts : Calories 368 calories, Fat 13g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 797mg sodium, Carbohydrate 33g carbohydrate (11g sugars, Fiber 6g fiber), Protein 30g protein.

THAI PEANUT CHICKEN CHILI



Thai Peanut Chicken Chili image

This is a Thai peanut chicken chili recipe I received from a friend of mine. It's awesome. He used pork in his.

Provided by Jim

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Chicken Chili Recipes

Time 1h10m

Yield 6

Number Of Ingredients 16

1 tablespoon sesame oil
1 ¼ pounds skinless, boneless chicken breast, diced
2 large carrots, diced
1 tablespoon olive oil
1 small onion, diced
1 bunch scallions, sliced, white and green parts divided
3 large cloves garlic, chopped
2 tablespoons minced fresh ginger
1 (14 ounce) can coconut milk
½ cup peanut butter
¼ cup water, or more to taste
2 tablespoons Sriracha sauce
1 medium lime, juiced
½ teaspoon salt
1 (14 ounce) can great northern beans, drained
8 leaves basil, chopped

Steps:

  • Heat sesame oil in a large skillet over medium-high heat. Add chicken and cook in batches, if necessary, until nicely browned, 5 to 7 minutes.
  • At the same time, heat a small amount of water to boiling in a small saucepan. Add carrots and boil until just starting to get tender, about 2 minutes. Drain.
  • Heat olive oil in a large pot over medium-high heat; stir in onion, white parts of scallions, garlic, and ginger. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
  • Meanwhile, combine coconut milk, peanut butter, 1/4 cup water, Sriracha, lime juice, and salt in a small saucepan over medium-low heat. Cook, stirring often, until peanut butter is melted and mixture is smooth.
  • Add cooked chicken, carrots, and peanut sauce to the onion mixture. Stir in beans, scallion greens, and basil until well mixed.
  • Simmer over low heat, stirring often, until well blended and heated through, 30 to 40 minutes. The sauce should be a little thin as it cooks; if not, add water until desired consistency.

Nutrition Facts : Calories 502.9 calories, Carbohydrate 28.8 g, Cholesterol 48.8 mg, Fat 31.7 g, Fiber 7.6 g, Protein 31.2 g, SaturatedFat 15.9 g, Sodium 579.4 mg, Sugar 4.7 g

PEANUT BUTTER-CHILI CHICKEN



Peanut Butter-Chili Chicken image

If you think peanut butter combined with chocolate is divine, wait until you try this winning combination of peanut butter and chili sauce. Served over pasta or rice to soak up every last bit of the zesty sauce, this recipe may turn out to be a family favorite!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 12

3/4 teaspoon salt
1/2 teaspoon pepper
1 cut-up whole chicken (3 to 3 1/2 pounds)
2 tablespoons vegetable oil
1 medium onion, chopped (1/2 cup)
1/3 cup peanut butter
1/4 cup chili sauce
1/2 teaspoon ground red pepper (cayenne)
1 cup water
1/4 cup chopped salted peanuts
1/4 cup chopped red bell pepper
Angel hair pasta or rice, if desired

Steps:

  • Sprinkle salt and pepper over chicken.
  • Heat oil in 12-inch skillet or 4-quart Dutch oven over medium heat.
  • Cook chicken in oil about 15 minutes, turning occasionally, until brown on all sides. Cover and cook over low heat about 20 minutes or until juice is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet using tongs.
  • Drain all but 1 tablespoon drippings from skillet. Heat 1 tablespoon drippings over medium heat.
  • Cook onion in drippings, stirring occasionally, until tender; reduce heat. Stir in peanut butter, chili sauce and ground red pepper. Gradually stir in water, stirring constantly, until peanut butter is melted. Add chicken. Spoon peanut butter sauce over chicken.
  • Simmer uncovered about 5 minutes, spooning sauce frequently over chicken, until sauce is slightly thickened. Serve sauce over chicken. Sprinkle with peanuts and bell pepper. Serve with pasta.

Nutrition Facts : Calories 410, Carbohydrate 9 g, Cholesterol 85 mg, Fat 1, Fiber 2 g, Protein 32 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 600 mg

CHILLI CHICKEN & PEANUT PIES



Chilli chicken & peanut pies image

Add peanut butter to your pie filling for creaminess and top with a bean and potato mash for extra nutrients. A healthy yet hearty, gluten-free dinner

Provided by Sara Buenfeld

Categories     Dinner, Supper

Time 1h15m

Yield Makes 2 pies, each serves 2

Number Of Ingredients 19

500g potatoes , peeled and chopped
2 x 400g cans cannellini beans , drained
3 tbsp chopped fresh coriander
1 tsp chilli powder
2 tsp olive oil
2 tbsp finely chopped ginger
1 red chilli , deseeded for less spice
2 tbsp cumin seeds
2 tbsp ground coriander
1 tsp chilli powder
400g leeks , thickly sliced
1 red pepper , deseeded and diced
1 green pepper , deseeded and diced
2 large skinless chicken breasts , about 400g, diced
400g can chopped tomatoes
2 tbsp tomato purée
2 tsp vegetable bouillon
3 tbsp peanut butter (with no sugar or palm oil)
320g broccoli , to serve

Steps:

  • Heat oven to 200C/180C fan/gas 6. Cook the potatoes in a steamer for 15 mins until tender. Meanwhile, start the chicken filling. Heat the oil in a non-stick pan, add the ginger and chilli, and stir over a medium heat until starting to soften. Stir in the dried spices, leeks and peppers. Cook, stirring frequently, until softened.
  • Add the chicken and stir-fry until it begins to colour, then tip in the tomatoes, squeeze in some tomato purée and add the bouillon and 150ml water. Cover and simmer for 10 mins.
  • Mix the peanut butter with 100ml water, then stir into the stew and cook for 5 mins more. Spoon the mixture equally into two 24 x 18cm shallow pie dishes.
  • For the mash, tip the beans into a bowl, add the coriander and chilli powder and mash well. Add the steamed potatoes and roughly mash into the beans so it still has a little texture. Pile on top of the filling in the pie dishes and carefully spread over the filling to enclose it. Bake one of the pies for 35 mins.
  • Meanwhile, cook half of the broccoli and serve with the pie. Chill the other pie with the remaining broccoli for another day. Will keep chilled for up to three days. Reheat the remaining pie as above, adding an extra 15 mins to the cooking time.

Nutrition Facts : Calories 523 calories, Fat 11 grams fat, SaturatedFat 2.3 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 14 grams sugar, Fiber 15 grams fiber, Protein 43 grams protein, Sodium 1.2 milligram of sodium

PEANUT BUTTER CHICKEN



Peanut Butter Chicken image

Alabama is well known for growing peanuts...in fact, our state hosts the National Peanut Festival each year. Peanut butter stars in this recipe, making a tasty sauce for the tender chicken. Don't let the unusual combination of ingredients-tomato sauce, chili powder, garlic and onion with the peanut butter-keep you from trying it. My family loves it!

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6-8 servings.

Number Of Ingredients 15

1/4 cup all-purpose flour
1-1/2 teaspoons salt
1/8 teaspoon pepper
1 broiler/fryer chicken (3 pounds), cut up
1/2 cup canola oil
1 medium onion, chopped
1 garlic clove, minced
1 can (8 ounces) tomato sauce
1 cup water
1/3 cup creamy peanut butter
1 tablespoon sugar
1 tablespoon cider vinegar
1 teaspoon chili powder
2 teaspoons cornstarch
2 teaspoons cold water

Steps:

  • In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and shake to coat. , In a large skillet, brown chicken in oil on all sides; remove to paper towels. Drain, reserving 2 tablespoons drippings. , In the drippings, saute onion and garlic until tender. Add the tomato sauce, water, peanut butter, sugar, vinegar and chili powder. Bring to a boil; reduce heat. Return chicken to the pan; cover and simmer for 30 minutes or until chicken juices run clear., Remove chicken and keep warm. In a small bowl, combine cornstarch and cold water until smooth; gradually stir into pan juices. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Serve with chicken.

Nutrition Facts :

PEANUT BUTTER CHICKEN



Peanut butter chicken image

The whole family will love this new, budget chicken dish. Any leftovers freeze well and make a handy lunch

Provided by Chelsie Collins

Categories     Dinner, Main course, Supper

Time 50m

Number Of Ingredients 13

2tbsp vegetable oil
8 skinless boneless chicken thighs, cut into chunks
1 onion, finely chopped
3 garlic cloves, crushed
2 red chillies, finely sliced (deseeded if you don't like it too hot)
2tsp fresh ginger, grated
2tbsp garam masala
100g smooth peanut butter
400ml coconut milk
400g can chopped tomatoes
coriander , ½ roughly chopped, ½ leaves picked
roasted peanuts, to serve
cooked basmati rice, to serve

Steps:

  • Heat 1 tbsp of the oil in a deep frying pan over a medium heat. Brown the chicken in batches, setting aside once golden. Fry the onion for 8 minutes until softened. Then add the garlic, chilli and ginger and fry in the other 1 tbsp oil for 1 min. Add the garam masala and fry for 1 min more.
  • Stir in the peanut butter, coconut milk and tomatoes, and bring to a simmer. Return the chicken to the pan and add the chopped coriander. Cook for 30 mins until the sauce thickens and the chicken is cooked through.
  • Serve with the remaining coriander, roasted peanuts and rice, if you like.

Nutrition Facts : Calories 572 calories, Fat 43 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 33 grams protein, Sodium 0.3 milligram of sodium

PEANUT BUTTER CHILI



Peanut Butter Chili image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 50m

Number Of Ingredients 14

1 (14.5-ounce) can diced tomatoes
1/2 cup water
3 cloves garlic, minced
2 bay leaves
1/2 teaspoon cayenne pepper, or to taste
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1 (15-ounce) can black beans, rinsed and drained
1 (15- ounce) can kidney beans, rinsed and drained
1/3 cup creamy peanut butter
Kosher salt and freshly ground black pepper
1 cup shredded Cheddar, optional
2 cups tortilla chips, optional

Steps:

  • Place the diced tomatoes, water, garlic, and bay leaves into a large saucepan, and bring to a simmer over high heat. Reduce heat to medium-low, and season with the cayenne pepper, chili powder, garlic powder, and Italian seasoning. Cover, and simmer 15 minutes. After 15 minutes, pour in the black beans and kidney beans; return to a simmer, and cook for 5 minutes. Stir in the peanut butter until dissolved, then remove and discard the bay leaves, and season the chili with salt and pepper, to taste. Remove to a serving bowl and serve sprinkled with Cheddar, if desired, and tortilla chips alongside.

PEANUT BUTTER CHICKEN WITH CHILE



Peanut Butter Chicken with Chile image

This was given to me years ago by a wonderful woman that I deeply admired. Everytime I fix this dish I think of her. Enjoy!

Provided by PaulaG

Categories     Chicken Thigh & Leg

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 8

12 pieces skinless chicken (legs and thighs work well)
2 tablespoons olive oil
2 medium onions, thinly sliced
2 cloves garlic, minced
1/2 cup natural-style peanut butter
1/2 teaspoon ground coriander
1 teaspoon red pepper flakes
1 (15 ounce) can tomato sauce

Steps:

  • Preheat oven to 400 degrees.
  • Arrange chicken in an oven proof baking dish.
  • In frying pan, fry onion and garlic in hot oil until limp.
  • Add other ingredients and stir until well blended, pour over chicken, cover and bake for about 30 minutes.
  • Remove cover and bake an additional 20 minutes or until chicken is done.
  • Serve over brown rice.

Nutrition Facts : Calories 200.9, Fat 15.6, SaturatedFat 2.9, Sodium 379.8, Carbohydrate 12.1, Fiber 3.1, Sugar 6.6, Protein 6.9

PEANUT BUTTER CHILI



Peanut Butter Chili image

Who would have thought beans and peanut butter could go together in harmony? They do, in this satisfying vegetarian chili.

Provided by EuroGirl6

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Vegetarian

Time 40m

Yield 6

Number Of Ingredients 14

1 (14.5 ounce) can diced tomatoes
½ cup water
3 cloves garlic, minced
2 bay leaves
½ teaspoon cayenne pepper, or to taste
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
⅓ cup creamy peanut butter
salt and pepper to taste
1 cup shredded Cheddar cheese
2 cups tortilla chips

Steps:

  • Place the diced tomatoes, water, garlic, and bay leaves into a saucepan, and bring to a simmer over high heat. Reduce heat to medium-low, and season with the cayenne pepper, chili powder, garlic powder, and Italian seasoning. Cover, and simmer 15 minutes.
  • After 15 minutes, pour in the black beans and kidney beans; return to a simmer, and cook for 5 minutes. Stir in the peanut butter until dissolved, then remove and discard the bay leaves, and season the chili with salt and pepper to taste. Enjoy with a sprinkle of Cheddar cheese, tortilla chips and smile!

Nutrition Facts : Calories 346.8 calories, Carbohydrate 34.8 g, Cholesterol 19.8 mg, Fat 16.1 g, Fiber 11.5 g, Protein 17.8 g, SaturatedFat 5.8 g, Sodium 753.8 mg, Sugar 3.4 g

PEANUT BUTTER CHILI



Peanut Butter Chili image

I received an email from the www.allrecipes.com website today and this was one of their featured new recipes. SUBMITTED BY: EuroGirl6 "Who would have thought beans and peanut butter could go together in harmony? They do, in this satisfying vegetarian chili."

Provided by senseicheryl

Categories     < 60 Mins

Time 40m

Yield 6 bowls of chili, 6 serving(s)

Number Of Ingredients 15

1 (14 1/2 ounce) can diced tomatoes
1/2 cup water
3 garlic cloves, minced
2 bay leaves
1/2 teaspoon cayenne pepper, to taste
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon italian seasoning
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1/3 cup creamy peanut butter
1 dash salt, to taste
1 dash pepper, to taste
1 cup cheddar cheese, shredded (optional)
2 cups tortilla chips (optional)

Steps:

  • Place the diced tomatoes, water, garlic, and bay leaves into a saucepan, and bring to a simmer over high heat. Reduce heat to medium-low, and season with the cayenne pepper, chili powder, garlic powder, and Italian seasoning. Cover, and simmer 15 minutes.
  • After 15 minutes, pour in the black beans and kidney beans; return to a simmer, and cook for 5 minutes. Stir in the peanut butter until dissolved, then remove and discard the bay leaves, and season the chili with salt and pepper to taste. Enjoy with a sprinkle of Cheddar cheese, tortilla chips and smile!

Nutrition Facts : Calories 217.1, Fat 8, SaturatedFat 1.7, Sodium 309.9, Carbohydrate 26.4, Fiber 9.3, Sugar 2.7, Protein 12.1

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