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Chicken in Peanut Sauce

Chicken in Peanut Sauce Recipe
Prep/Cook Time: 55 Minutes
Servings: 6
Average Rating: Star Star Star Star Star

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1
(cut into parts)
2 tablespoons vegetable oil
1 medium onion, finely chopped
2 tablespoons aji panca sauce*
1 teaspoon cumin
1/4 teaspoon ground red pepper
1/2 cup water
1/2 cup toasted peanuts, ground
2 tablespoons Seasoning Sauce**
Hot cooked rice
*A Peruvian mild red pepper can be found jarred as a sauce or dried, in Latin stores and some Latin sections of the supermarket. If using dried aji (chiles), substitute 1 dried, re-hydrated and ground aji panca or chile ancho for jarred panca sauce.
**Can be found in many Latin or Asian markets


  1. Heat oil in a large Dutch oven over medium heat.  Add chicken to cook, turning occasionally, until lightly browned for about 5 minutes.  Stir in onion, panca sauce, cumin and ground red pepper.  Cook until onion is tender, 2 to 3 minutes.
  2. Add water.  Cook over medium-low heat for 35 to 40 minutes or until a meat thermometer inserted in thickest part of chicken registers 170°F. 
  3. Stir in ground peanuts and seasoning sauce.  Bring to a boil; reduce heat and simmer for 2 to 3 minutes. 
  4. Serve with hot cooked rice.

  • Serving Size 224g

  • Servings Per Recipe 6

  • Amount Per Serving (* % of Daily Value)

  • Calories 520

  • Total Fat 35g (54%)

  • Saturated Fat 8g (40%)

  • Trans Fat 0g

  • Cholesterol 120mg (40%)

  • Sodium 430mg (18%)

  • Total Carbohydrate 7g (2%)

  • Dietary Fiber 2g

  • Sugars 1g

  • Protein 44g

  • Vitamin A %

  • Vitamin C %

  • Calcium %

  • Iron %

  • * Percent of Daily Values are based on a 2,000 calorie diet.

    ** This is a representation of the nutrition label. The actual nutrition label may vary slightly.




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