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Thai Peanut Chicken

Salsa and peanut butter “Thai” a whole new look and flavor to everyday chicken.

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 (19) 7 Reviews
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  • Prep Time 25 min
  • Total Time 1 hr 25 min
  • Servings 6

Ingredients

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

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LOCATION

Directions

  • 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.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
415
(
Calories from Fat
245 ),
% Daily Value
Total Fat
27 g
27 %
(Saturated Fat
6 g,
6 %
),
Cholesterol
85 mg
85 %;
Sodium
790 mg
790 %;
Total Carbohydrate
11 g
11 %
(Dietary Fiber
3 g
3 %
),
Protein
35 g
35 %
;
% Daily Value*:
Vitamin A
12%;
Vitamin C
10%;
Calcium
4%;
Iron
14%;
Exchanges:
1/2 Starch; 1/2 Vegetable; 5 Lean Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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