Chicken Palava/ Pollo Palava/ Frango Palava

English

Prep time: 5 minutes
Cook time: 35 minutes
Servings per recipe: 6 servings
Serving size: 1 cup
Cost: $11.43 per recipe, $1.91 per serving

1 tablespoon olive oil
3 garlic cloves, minced
1 tablespoon fresh ginger, peeled and minced
2 cups chopped onions, fresh or frozen (1 large onion)
2 cups sliced bell peppers, fresh or frozen (2 peppers)
½ teaspoon black pepper
¼ teaspoon chili powder
¼ teaspoon red pepper flakes
2 cups low-sodium chicken broth
1½ tablespoons brown sugar
¼ cup peanut butter
1 (14.5 ounce) can low-sodium diced tomatoes, drained and rinsed
2½ cups frozen spinach
3 (5-ounce) cans chunk chicken breast, drained and rinsed or 1½ cups cooked chicken, cut into ½-inch cubes

In a large skillet over medium-high heat, add olive oil. Once heated, add garlic and ginger and cook for about 2 minutes.
Add onions, peppers, black pepper, chili powder, and red pepper flakes. Cook until warmed through, about 5-7 minutes.
Add broth, brown sugar, and peanut butter, and whisk until peanut butter melts.
Add tomatoes and bring mixture to simmer for about 20 minutes.
Add spinach and canned or cooked chicken, and continue to simmer until heated through, about 5 minutes. Serve hot.

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Instead of throwing out leftovers, reuse them in a different dish. Leftover roasted or grilled chicken works well in this recipe.