Qty 1 2 1/2 - 3 lb Chicken
Salt and pepper to taste
1 pt. crunchy peanut butter
1 c. finely chopped parched peanuts
Cooked rice
Place the chicken in a saucepan and add 1 1/2 quarts boiling water. Add the salt and pepper and simmer until
tender. Drain and reserve broth.
Cool chicken and remove chicken from bones
Remove skin and discard.
Cut chicken in small pieces.
Add 1 cup reserved broth to peanut butter gradually and stir until smooth.
Stir into remaining broth in the saucepan and blend until smooth.
Add chicken and peanuts and mix well.
Heat through.
Serve on rice with accompaniments of riced hard boiled eggs, chopped onion, chopped green pepper, diced
celery, red hot pepper, diced cucumbers, grated coconut and grated carrots.
The deep south cookbook
