Slow cooker chicken
Heat half of the oil. Saute onion until softened. Stir in tomato paste, paprika, 2 tablespoon water, 0.5 teaspoon each of salt and pepper, ginger. Cook ,stirring, for 1 minute. Stir in peanut butter and coconut milk. Transfer to food processor, blend until smooth. Brown chicken with salt and pepper. Transfer chicken to slow cooker, pour sauce over it. Cook until juice runs clear, about 4 hours, skim off fat. Stir in jalapeno and cook on high until flavours combined.
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Serving Size: 1 Serving (219g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 510 | ||
Calories from Fat: 409 (80%) | ||
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Amt Per Serving | % DV | |
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Total Fat 45.5g | 61 % | |
Saturated Fat 12.1g | 61 % | |
Monounsaturated Fat 21.4g | ||
Polyunsanturated Fat 10.2g | ||
Cholesterol 95.8mg | 29 % | |
Sodium 104.9mg | 4 % | |
Potassium 426.4mg | 11 % | |
Total Carbohydrate 5.4g | 2 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 4g | ||
Protein 21.5g | 31 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 510
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