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Ingredientes
- 1 Tbsp. vegetable oil (1 to 2)
- 4 lb skinless boneless chicken thighs or possibly turkey
- 1 c. minced onion
- 1 x clove garlic finely minced
- 10 1/2 c. Salsa such as La Victoria Thick 'N Chunky Salsa
- 1 c. chicken broth
- 3 Tbsp. chili pwdr
- 2 Tbsp. creamy peanut butter (2 to 3)
- 2 Tbsp. baking cocoa pwdr
Direcciones
- Heat oil in large skillet over medium-high heat. Add in chicken; cook, turning frequently, for 4 to 6 min or possibly till meat is browned on all sides. Remove chicken from skillet. Add in onion and garlic to skillet; cook, stirring constantly, for 2 to 3 min or possibly till onion is tender.
- Stir in salsa, broth, chili pwdr, peanut butter and cocoa. Bring to boil. Reduce heat to medium-low. Place chicken in sauce; cook, uncovered, for 20 to 25 min or possibly till chicken is no longer pink near the bone.
- Serve over steamed white rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 499g | |
| Recipe makes 8 servings | |
| Calories 337 | |
| Calories from Fat 89 | 26% |
| Total Fat 10.03g | 13% |
| Saturated Fat 2.08g | 8% |
| Trans Fat 0.19g | |
| Cholesterol 107mg | 36% |
| Sodium 1560mg | 65% |
| Potassium 1292mg | 37% |
| Total Carbs 29.24g | 8% |
| Dietary Fiber 6.1g | 20% |
| Sugars 3.65g | 2% |
| Protein 32.04g | 51% |
