email this pageIngredients
6 boneless, skinless chicken thighs, trimmed of excess fat
1/4 cup unseasoned dry bread crumbs
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 lower sodium chicken broth
Chopped cilantro
3 tablespoons coarsely chopped dry roasted peanuts
Instructions
1/4 cup unseasoned dry bread crumbs
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 lower sodium chicken broth
Chopped cilantro
3 tablespoons coarsely chopped dry roasted peanuts
1. Dredge chicken in bread crumbs. In a large nonstick skillet heat oil 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 for 3 hours or until chicken is tender. Serve with peanuts and cilantro. Serves 6.
By Jean Kressy, "Good Food Fast," March 2006
Nutritional Information
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 for 3 hours or until chicken is tender. Serve with peanuts and cilantro. Serves 6.
By Jean Kressy, "Good Food Fast," March 2006
Per serving: 354 calories, 22g fat, 22g prot., 19g carbs., 3g fiber, 848mg sodium.
