Heat oil in a 3 qt. saucepan. Saute onion, carrot, celery, and pepper 10 minutes. Stir in flour and slowly whisk in cold chicken stock. Stirring frequently, heat to boiling.
Add peanut butter and simmer 15 minutes. Add tomatoes, chicken meat, and milk. Season to taste with white and cayenne pepper and simmer 30 additional minutes before serving
Garnish with a handful of chopped roasted peanuts on each portion.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (629g)|
|Recipe Makes: 6|
|Calories from Fat: 236 (52%)|
|Amt Per Serving||% DV|
|Total Fat 26.3g||35 %|
|Saturated Fat 5.8g||29 %|
|Monounsaturated Fat 12.5g|
|Polyunsanturated Fat 6.2g|
|Cholesterol 68.8mg||21 %|
|Sodium 671.8mg||23 %|
|Potassium 905.7mg||24 %|
|Total Carbohydrate 26.5g||8 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 23.9g|
|Protein 27.3g||39 %|
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: 454
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.