Portion Size: 6 oz. chicken with bones and sauce, 4 oz boneless with sauce

Ingredients: Yields: 8 servings

Ingredients	Notes:
2  (2 ½ – 3 lb.) whole chickens, cut up
2 tablespoons oil
1 large onion	Washed, peeled and chopped.
2 medium carrots	Washed, peeled, and sliced.
1 medium green pepper	Washed and cut into strips.
1 3/4 cups water
1 6-oz. can no salt added tomato paste
1/2 cup peanut butter
1 small bay leaf
1 tablespoon dried parsley	Or ¼ cup fresh, washed, trimmed and chopped
1 teaspoon salt

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Wash chicken and cut up.  In large skillet cook chicken in hot oil about 15 minutes, turning as necessary to brown evenly.
2	Add onion, carrots, and green pepper.
3	In a bowl, stir together water, tomato paste, peanut butter, bay leaf, parsley, and salt.  Pour over chicken in skillet.
4	Simmer, covered, 35 to 45 minutes or till chicken is done.	Cook until internal temperature reaches 165°F.
5	Remove bay leaf.  Spoon off fat; serve chicken and sauce over hot rice, if desired.