Indonesian Peanut Chicken

-3-3½ pounds cut up broiler-fryer chicken
-3/4 t salt
-½ t pepper
-2 T vegetable oil
-1 medium onion, chipped (½ C)
-1/3 C peanut butter
-1/4 C chili sauce
-½ t cayenne pepper
-1 C water
-1/4 C chopped salted peanuts
-1/4 C chopped red bell pepper

1. Sprinkle chicken with salt and pepper
2. Heat oil in 12-in skillet over med heat. Cook chicken in oil about 15 minutes, turning occasionally, until brown on all sides. Cover and cook over low heat about 20 minutes or until juice is no longer pink when centers of thickest pieces are cut. Remove chicken with tongs.
3. Drain all but 1 T drippings from skillet; heat over med heat. Cook onion in drippings, stirring occasionally, until tender; reduce heat. Stir in peanut butter, chili sauce, and red pepper. Gradually stir in water, stirring constantly, until peanut butter is melted.
4. Add chicken. Spoon sauce over chicken. Heat to boiling; reduce heat. Simmer uncovered about 5 minutes, spooning sauce frequently over chicken, until sauce is slightly thickened. Serve sauce over chicken. Sprinkle with peanuts and red bell pepper. Served over chinese noodles.

Yum, I made this dish on a relaxing Sunday night, and I really liked it. The recipe was easy to half, and I still had enough for 4 or 5 meals. A great way to employ that huge supply of Ramen you're storing beneath the sink.