Chicken With Peanut Butter Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Poultry | 4 | Servings | |
INGREDIENTS
| 3 | lb | Chicken, cut into |
| serving pieces or just | ||
| use boned skinned | ||
| breasts | ||
| Salt & pepper to taste | ||
| 3 | T | Oil |
| 2 | Onions, sliced | |
| 1 1/4 | t | Curry powder |
| 2 | T | Tomato sauce |
| 3 | c | Chicken broth |
| 1/2 | T | Chopped parsley |
| 1/2 | T | Thyme |
| 2 | Bay leaves | |
| 1 | c | Peanut butter |
INSTRUCTIONS
Season chicken with salt and pepper. Heat oil in frying pan and brown chicken pieces on all sidea. Transfer chicken to large pot and keep warm. Add onions to frying pan and saute until translucent. Add curry powder and tomato sauce. Stir until smooth, then add 1 cup broth. Bring to a boil. Add parsley, thyme, and bay leaves. Pour mixture over chicken pieces. Simmer for 1 hour, or until chicken is tender. Combine peanut butter with 2 cups broth over low heat. Season with salt and pepper. When sauce is smooth, pour over chicken. Simmer for 10 to 15 minutes more. Serve with rice.
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Nutrition (calculated from recipe ingredients)
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Calories: 727
Calories From Fat: 422
Total Fat: 49.2g
Cholesterol: 73.1mg
Sodium: 1995mg
Potassium: 1217.7mg
Carbohydrates: 21.5g
Fiber: 5.5g
Sugar: 10.4g
Protein: 54.3g