Of course, The Peanut Butter Nomads would endorse this local chicken dish with a creamy peanut butter taste!

2 medium onions, finely chopped
2 tablespoons butter
2 garlic cloves, crushed
1 teaspoon salt
½ teaspoon pepper
½ teaspoon cayenne pepper
2 green bell peppers, chopped
1 ½ lbs boneless chicken breasts, cut in serving pieces
3 tomatoes ( more to taste)
6 tablespoons creamy peanut butter
10 ounces frozen spinach ( or 1/2 pound fresh)
Corn grits, prepared as directed

Cook onions with butter on medium-high heat in a big stew pot until browned. Add garlic, salt and seasonings.
Add the green peppers and chicken. Brown the chicken.
Add the tomatoes and mash with a fork as they soften.
Add about 1 1/2 cups water (or use broth if you like) and simmer for about 10 minutes.
Add half the peanut butter to the pot , reduce heat, and continue to simmer about 5-10 minutes.
In a separate pot, cook the spinach. If using fresh spinach, wash the leaves, add about 2 tablespoons of water to a saucepan with the spinach and heat over medium-low heat until the spinach is limp and tender. If using frozen spinach, cook according to package directions.
Add the rest of the peanut butter to the spinach and then dump into the chicken.
Stir all together and simmer 5-10 minutes more.
Serve over warm corn grits.

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