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Peanut Butter Chicken

 Peanut Butter Chicken
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!
6-8 ServingsPrep: 20 min. Cook: 40 min.


  • 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


  • 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

2 of 2

Peanut Butter Chicken (continued)

Directions (continued)

  • 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. Yield: 6-8 servings.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.