Chicken in Tomato-Peanut Sauce
Mark Boughton
- Yield: 6 servings
- Prep: 5 mins
- Cook: 195 mins
Serve over basmati rice.
Ingredients
- 6 boneless, skinless chicken thighs, trimmed of excess fat
- 1/4cup unseasoned dry breadcrumbs
- 2tablespoons vegetable oil
- 1cup diced onion
- 1/2cup diced red bell pepper
- 1 (14-ounce) can diced tomatoes, undrained
- 1/3cup peanut butter
- 2cloves garlic, crushed
- 2tablespoons brown sugar
- 2tablespoons soy sauce
- 1/8teaspoon crushed red pepper, or to taste
- 1/2cup canned lower sodium chicken broth
- Chopped cilantro, optional
- 3tablespoons coarsely chopped dry roasted peanuts
Instructions
- Dredge chicken in breadcrumbs. Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook until golden brown on both sides. Transfer to a medium-size slow cooker.
- Add onion and bell pepper to skillet; cook 4 minutes. Stir in tomatoes, peanut butter, garlic, sugar, soy sauce, red pepper and broth. Spoon over chicken.
- Cover and cook on low 3 hours or until chicken is tender. Serve with peanuts and cilantro.
Recipe by Jean Kressy.
Nutritional Info *per serving
- Glycemic Load 0
- Calories 330
- Fat 20g
- Saturated Fat 4g
- Polyunsaturated Fat 7g
- Monounsaturated Fat 8g
- Cholesterol 50mg
- Sodium 590mg
- Potassium 360mg
- Carbohydrate 18g
- Fiber 3g
- Sugars 10g
- Protein 20g
- Trans Fat 0g
- Vitamin A 15%
- Vitamin C 50%
- Calcium 4%
- Iron 10%
