Chicken in Tomato-Peanut Sauce
Peanut butter and chicken? Yes, this is really happening. And, it’s really good.
-Recipe brought to you by Velveeta Shells and Cheese and Relish Magazine (relishmag.com)
Velveeta Shells and Cheese is a very versatile, smooth and creamy side dish that goes well with everything, including this chicken recipe. Make this tonight with a side of Velveeta Shells and Cheese for a delicious dinner.
Makes 6 Servings
6 boneless, skinless chicken thighs, trimmed of excess fat
1/4 cup unseasoned dry breadcrumbs
2 tablespoons vegetable oil
1 cup diced onion
1/2 cup diced red bell pepper
1 (14-ounce) can diced tomatoes, undrained
1/3 cup peanut butter
2 garlic cloves, crushed
2 tablespoons brown sugar
2 tablespoons soy sauce
1/8 teaspoon crushed red pepper, or to taste
1/2 cup canned reduced-sodium chicken broth
3 tablespoons coarsely chopped dry roasted peanuts
1. 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.
2. 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.
3. Cover and cook on low 3 hours or until chicken is tender. Serve with peanuts and cilantro.
Per serving: 354 calories, 22g fat, 50mg chol., 22g prot., 19g carbs., 3g fiber, 848mg sodium
This delicious recipe is brought to you by Velveeta and Relish magazine.
For more recipes, visit our Recipe File.
By Jean Kressy