Directions:
- In a large saucepan, cover chicken with water. Add 2 teaspoons salt and bay leaves. Bring to a boil; reduce heat and simmer 30 to 45 minutes or until tender.
- In a blender, puree tomatoes, tomato paste and onions. Remove cooked chicken from pan; keep warm. Strain cooking liquid, discarding bay leaves.
- Pour 2-1/2 cups strained cooking liquid back into pan. Add pureed mixture; simmer 10 minutes. Remove from heat; whisk in peanut butter, 1 Tablespoon at a time. Cover and simmer 10 minutes longer. Season with salt and pepper.
- Place chicken in a large bowl; pour sauce over chicken. Serve with cooked rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 595.74 Kcal (2494 kJ) | ||
| Calories from fat | 341.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.93g | 58% | |
|---|---|---|---|
| Cholesterol | 267.57mg | 89% | |
| Sodium | 1277.74mg | 53% | |
| Potassium | 1306.58mg | 28% | |
| Total Carbs | 30.3g | 10% | |
| Sugars | 15.49g | 62% | |
| Dietary Fiber | 7.69g | 31% | |
| Protein | 39.5g | 79% | |
| Vitamin C | 48mg | 80% | |
| Vitamin A | 3.4mg | 113% | |
| Iron | 7.2mg | 40% | |
| Calcium | 81mg | 8% | |
| Amount Per 100 g | |||
| Calories | 130.9 Kcal (548 kJ) | ||
| Calories from fat | 75.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.33g | 58% | |
|---|---|---|---|
| Cholesterol | 58.79mg | 89% | |
| Sodium | 280.75mg | 53% | |
| Potassium | 287.09mg | 28% | |
| Total Carbs | 6.66g | 10% | |
| Sugars | 3.4g | 62% | |
| Dietary Fiber | 1.69g | 31% | |
| Protein | 8.68g | 79% | |
| Vitamin C | 10.5mg | 80% | |
| Vitamin A | 0.7mg | 113% | |
| Iron | 1.6mg | 40% | |
| Calcium | 17.8mg | 8% | |
* 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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