Name: Chicken in Coconut Peanut Sauce
Prep time: 15 min
Cook time: 5 h
Total time: 5 h 15 min
Yield: 6 servings
Ingredients: 1/2 cup coconut milk; 1/2 cup creamy peanut butter; 1 can (28 ounces) crushed tomatoes; 1 medium onion, finely chopped; 2 to 3 jalapeno peppers, seeded and finely chopped; 2 tablespoons brown sugar; 3 garlic cloves, minced; 2 teaspoons ground cumin; 1 teaspoon salt; 1 teaspoon pepper; 12 boneless skinless chicken thighs (about 3 pounds); Minced fresh cilantro; Hot cooked rice, optional

My youngest son has been out of the country for several years teaching English. When he returned to the United States, I made this home-cooked meal for him that combined Asian and American cuisine. He loved it! —Sheila Suhan, Scottdale, Pennsylvania

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

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Chicken in Coconut Peanut Sauce

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Yield: 6 servings

Prep: 15 min

Cook: 5 hours

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Ingredients

1/2 cup coconut milk
1/2 cup creamy peanut butter
1 can (28 ounces) crushed tomatoes
1 medium onion, finely chopped
2 to 3 jalapeno peppers, seeded and finely chopped
2 tablespoons brown sugar
3 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon pepper
12 boneless skinless chicken thighs (about 3 pounds)
Minced fresh cilantro
Hot cooked rice, optional

Text Ingredients

Directions

In a 5-qt. slow cooker, whisk coconut milk and peanut butter until smooth. Stir in tomatoes, onion, peppers, brown sugar, garlic and seasonings. Add chicken; cook, covered, on low 5-6 hours or until chicken is tender. Stir before serving. Sprinkle with cilantro; if desired, serve with rice.

Nutrition Facts

2 chicken thighs with 1 cup sauce: 559 calories, 31g fat (10g saturated fat), 151mg cholesterol, 865mg sodium, 22g carbohydrate (14g sugars, 4g fiber), 50g protein.

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