THAI PEANUT CHICKEN
Adapted from Taste of Home "One Pan Recipes" publication, 2010. I don't know why they call it that, this recipe takes a baking dish, a saucepan, and a frying pan! Anyways, husband said, "Best chicken of all time," so doing the dishes was well worth it.
Provided by yogiclarebear
Categories Chicken
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- In a medium saucepan, whisk together coconut milk and peanut butter until nearly smooth. Whisk in broth, soy sauce, vinegar, brown sugar, sesame oil, curry paste, ginger, garlic, and cayenne. Bring to just boiling over medium-high heat; reduce heat. Simmer, uncovered for 15 minutes, stirring occasionally.
- Preheat oven to 300 degrees F. In a resealable plastic bag, combine flour, salt, and pepper. Add chicken pieces, one at a time, shaking bag to coat.
- In a large skillet, brown chicken, half at a time, in hot oil, turning occasionally. Transfer chicken to an ungreased 2 quart rectangular baking dish.
- Pour peanut butter mixture over chicken. Cover loosely with foil.
- Bake for 1 hour, occasionally spooning sauce or turning chicken pieces.
- Bake uncovered for 20-30 minutes more, until chicken is very tender. Serve over hot cooked rice, spooning sauce and sprinkle with fresh cilantro.
Nutrition Facts : Calories 801.5, Fat 60.9, SaturatedFat 28.2, Cholesterol 138.6, Sodium 1080.8, Carbohydrate 27, Fiber 1.8, Sugar 5.2, Protein 40.4
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