Everyone I've cooked this for has loved it. If you're cooking for people who are unadventurous, simply don't tell them what the ingredients are until they have tried it. Some people balk at the two ingredients of the sauce mixed together, but no one complains after they've tried it!
Of course, do not serve it to anyone without telling them what the ingredients are if you have the least suspicion that they might be allergic to peanuts or you just don't know, since it's loaded with peanuts.
Ingredients:
1 lb boneless, skinless chicken breasts
3/4 cups Pace picante sauce, medium
1/4 cup Pace picante sauce, hot
1 cup crunchy peanut butter
4 servings rice, prepared per package instructions
Instructions:
Cut the chicken breasts into bite-sized pieces.
Mix both picante sauces and peanut butter in a small bowl. Stir well by hand.
Spray a large skillet with non-stick cooking spray.
Cook the chicken in the skillet until white on the outside, and white almost all of the way through.
Add the peanut/picante mixture and cook until the sauce is blended.
Stir often to avoid the mixture sticking to the bottom of the skillet.
Continue to cook until sauce is well-blended and chicken is white in the center when the thickest pieces are cut.
Serve the mixture over a bed or rice.
Notes and Tips:
After the sauce is slightly warm, sample the sauce. If it tastes too strongly of peanut, add more Medium or Hot picante sauce to taste.
Usually I'm not partial to what brand of ingredients are used in a recipe. However, I've tried this recipe with several different picante sauces, and none of them quite turn out as well as Pace. You could substitute something else, but it will not taste the same.
If you like a less spicy version, use mild sauce in place of the medium and medium sauce in place of the hot.
