Directions:
- Rinse chicken in cold water, discard visible fat.
- In Dutch oven over medium-high heat, combine chicken, salt, onion, ginger, and 2 cups water.
- Bring to boil; reduce heat. Simmer about 15 minutes.
- In a small bowl, blend peanut butter with 1/2 cup liquid from pot; stir mixture into pot. Blend in tomato paste. Add broth and remaining ingredients. Bring to a boil; reduce heat. Cover and cook until donel about 25 to 30 minutes.
- Delicious served over rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 349.66 Kcal (1464 kJ) | ||
| Calories from fat | 169.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.81g | 29% | |
|---|---|---|---|
| Cholesterol | 214.98mg | 72% | |
| Sodium | 691.67mg | 29% | |
| Potassium | 767.82mg | 16% | |
| Total Carbs | 21.67g | 7% | |
| Sugars | 5.92g | 24% | |
| Dietary Fiber | 5.15g | 21% | |
| Protein | 26.08g | 52% | |
| Vitamin C | 28.1mg | 47% | |
| Vitamin A | 3mg | 99% | |
| Iron | 6.2mg | 34% | |
| Calcium | 94.3mg | 9% | |
| Amount Per 100 g | |||
| Calories | 104.71 Kcal (438 kJ) | ||
| Calories from fat | 50.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.63g | 29% | |
|---|---|---|---|
| Cholesterol | 64.38mg | 72% | |
| Sodium | 207.13mg | 29% | |
| Potassium | 229.94mg | 16% | |
| Total Carbs | 6.49g | 7% | |
| Sugars | 1.77g | 24% | |
| Dietary Fiber | 1.54g | 21% | |
| Protein | 7.81g | 52% | |
| Vitamin C | 8.4mg | 47% | |
| Vitamin A | 0.9mg | 99% | |
| Iron | 1.8mg | 34% | |
| Calcium | 28.2mg | 9% | |
* 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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