Chicken in Coconut Peanut Sauce
TOTAL TIME: Prep: 15 min. Cook: 5 hours
YIELD: 6 servings.
My youngest son has been out of the country for several years teaching English. When he returned to the United States, I made this home-cooked meal for him that combined Asian and American cuisine. He loved it! —Sheila Suhan, Scottdale, Pennsylvania
Ingredients
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1/2 cup coconut milk
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1/2 cup creamy peanut butter
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1 can (28 ounces) crushed tomatoes
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1 medium onion, finely chopped
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2 to 3 jalapeno peppers, seeded and finely chopped
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2 tablespoons brown sugar
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3 garlic cloves, minced
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2 teaspoons ground cumin
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1 teaspoon salt
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1 teaspoon pepper
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12 boneless skinless chicken thighs (about 3 pounds)
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Minced fresh cilantro
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Hot cooked rice, optional
Directions
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1.
In a 5-qt. slow cooker, whisk coconut milk and peanut butter until smooth. Stir in tomatoes, onion, peppers, brown sugar, garlic and seasonings. Add chicken; cook, covered, on low 5-6 hours or until chicken is tender. Stir before serving. Sprinkle with cilantro; if desired, serve with rice.
Nutrition Facts
2 chicken thighs with 1 cup sauce: 559 calories, 31g fat (10g saturated fat), 151mg cholesterol, 865mg sodium, 22g carbohydrate (14g sugars, 4g fiber), 50g protein.
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