| 1 | cut-up whole chicken (3 to 3 1/2 pounds) |
| 1 1/2 | cups Old El Paso® Thick 'n Chunky hot salsa |
| 1/2 | cup peanut butter |
| 1/4 | cup lime juice |
| 2 | tablespoons soy sauce |
| 2 | teaspoons grated gingerroot |
| 1/4 | cup chopped peanuts |
| 1/4 | cup chopped fresh cilantro |
Serve with...
Coconut-Papaya Rice
Total Time:
37 min
| 1. | Heat oven to 375°F. Spray rectangular pan, 13x9x2 inches, with cooking spray. Place chicken, skin side down, in a single layer in pan. |
| 2. | Mix salsa, peanut butter, lime juice, soy sauce and gingerroot; spoon over chicken. |
| 3. | Cover and bake 30 minutes. Turn chicken pieces and spoon pan sauces over chicken. Bake uncovered 20 to 30 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut. Sprinkle with peanuts and cilantro. |
|
| Fresh gingerroot can be wrapped tightly and frozen for up to 4 months. Grate it straight from the freezer as needed. |
|
| Serve with hot cooked rice that has been made with canned coconut milk (not cream of coconut) instead of water. Stir in a dash of ground turmeric for a rich golden color. Add a side salad of sliced cucumbers drizzled with vinaigrette and sprinkled with chopped red onion for a true Thai-inspired meal. |
Nutrition Information:
415 ( 245 ); 27 g ( 6 g); 85 mg; 790 mg; 11 g ( 3 g); 35 g 12 %; 10 %; 4 %; 14 % 1/2 ; 1/2 ; 5 ; 2