Instructions: Heat oil in Dutch oven or large saucepan over medium-high heat until hot. Add chicken, onions and garlic; cook about 5 minutes or until chicken is browned and onions are tender. Stir in tomatoes, peanut butter, chili powder, salt and red pepper flakes. Bring to a boil, reduce heat, cover and simmer 35 minutes.

Serve over hot rice and garnish with chopped peanuts.

This recipe yields 6 servings.

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