Thai Peanut Chicken Curry

Here's an easy one (and as Anna said, it's a MUST TRY - I think she liked it).

It's a pretty common recipe on the Interweb, using peanut butter for a spice that sticks to the roof of your mouth. Here's our version.


Ingredients:

1 white onion, cut
Oil
1 lb chicken breast, cut
1 red bell pepper (or green is fine), cut
Several small red chili peppers, cut
2 T garlic or garlic/ginger paste
1/2 cup crunchy peanut butter
Any peanuts left over from the airplane
1/4 to 1/2 cup frozen spinach (optional)
Soy sauce


Directions

• Fry onion until clear, add peppers, garlic paste, and peanuts
  
• Add chicken and cook until not quite done
• Add peanut butter and stir until it thins and coats everything
• Add spinach and a liberal amount of soy sauce
• Cover at a low boil for 10 minutes, stirring occasionally and adding water if necessary
• Serve over rice (jelly optional)
  

McCormick's White Chicken Chili (Tacos)

Annamaria's been cooking this for a few months now since she discovered it. She took some to Enrichment night once and some ladies wanted the recipe, so here it is.

(Disclaimer: Ashley posted hers first, and we're going to try it this week. Hers uses spices from scratch, while this one uses a handy McCormick mix. So try 'em both!)

Ingredients:
1 McCormick White Chicken Chili Seasoning packet
1 to 1 1/2 lb chicken breast, cut
1 cup water or chicken broth
1/2 white onion, cut
1 T oil
1 small can diced tomatoes
1 bell pepper, cut
1 can white northern beans
1 can kidney beans
Directions:

• Saute onions in oil until it starts to turn clear
• Add chicken and cook till done
• Add seasoning and water/broth
• Drain the beans, then add beans, tomatoes, and bell pepper
• Simmer until you're too hungry to wait any longer
• Enjoy

We've actually never eaten this at home as "chili;" instead, we usually make it into a taco salad with lettuce, salsa, mozzarella cheese, and sour cream over torn-up tortillas.