Directions:
- In a large skillet over medium heat, saute the pepper and onions in oil until tender.
- While sauteing the veggies, in a medium bowl blend the tomato paste, peanut butter, broth and seasonings (if making the broth from bouillon, stir the broth into the mix when it is hot because it helps to melt the peanut butter).
- Add broth mixture and chicken to the onion and pepper still in the skillet.
- Cook and stir over LOW heat until heated through.
- Serve over rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 638.47 Kcal (2673 kJ) | ||
| Calories from fat | 249.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.75g | 43% | |
|---|---|---|---|
| Cholesterol | 53.24mg | 18% | |
| Sodium | 1458.18mg | 61% | |
| Potassium | 442.5mg | 9% | |
| Total Carbs | 68.06g | 23% | |
| Sugars | 4.24g | 17% | |
| Dietary Fiber | 2.13g | 9% | |
| Protein | 27.92g | 56% | |
| Vitamin C | 8.5mg | 14% | |
| Iron | 61.8mg | 343% | |
| Calcium | 54.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 172.38 Kcal (722 kJ) | ||
| Calories from fat | 67.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.49g | 43% | |
|---|---|---|---|
| Cholesterol | 14.37mg | 18% | |
| Sodium | 393.69mg | 61% | |
| Potassium | 119.47mg | 9% | |
| Total Carbs | 18.37g | 23% | |
| Sugars | 1.14g | 17% | |
| Dietary Fiber | 0.58g | 9% | |
| Protein | 7.54g | 56% | |
| Vitamin C | 2.3mg | 14% | |
| Iron | 16.7mg | 343% | |
| Calcium | 14.8mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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