INDONESIAN PEANUT CHICKEN
Here's a marvelous make-ahead recipe! I cut up fresh chicken, put it in a bag with the remaining slow-cooker ingredients and freeze it. To cook, just remove the bag a day ahead to thaw in the fridge, then pour all the contents into the slow cooker. -Sarah Newman, Mahtomedi, Minnesota
Provided by Taste of Home
Categories Dinner
Time 4h15m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Place chicken in a 4-qt. slow cooker. In a small bowl, combine the onion, water, peanut butter, chili sauce, salt, cayenne and pepper; pour over chicken. Cook, covered, on low until meat is tender, 4-5 hours. Serve with rice. Sprinkle with peanuts, red pepper and, if desired, julienned green onions.
Nutrition Facts : Calories 353 calories, Fat 12g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 370mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 3g fiber), Protein 31g protein. Diabetic Exchanges
INDONESIAN CHICKEN, PEANUT BUTTER SAUCE (SLOW COOKER)
Make and share this Indonesian Chicken, Peanut Butter Sauce (Slow Cooker) recipe from Food.com.
Provided by zoe85
Categories Chicken Thigh & Leg
Time 4h25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place the chicken, carrots, onions and garlic in the slow cooker. in a small bowl, combine water, peanut butter, soy sauce, ginger and chili flakes. Pour on top of chicken. Cover and cook on low for 4 to 6 hours (or high for 2 hours), or until chicken is cooked and veggies are tender.
- Add peas and wine vinegar. Cover and continue cooking on low for 10 more minutes**. Serve with some chives and peanuts on top.
- **Personally, I don't continue cooking. I just add the white wine vinegar, mix and serve.
Nutrition Facts : Calories 475.4, Fat 28, SaturatedFat 6, Cholesterol 68.1, Sodium 1394.3, Carbohydrate 28.2, Fiber 7.8, Sugar 12.4, Protein 33.3
INDONESIAN PEANUT CHICKEN
Enjoy for dinner tonight this Asian-style tender cut-up chicken that's cooked in peanut butter sauce. For a little crunch, top with chopped peanuts.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Sprinkle chicken with salt and pepper.
- Heat oil in 12-inch skillet or 4-quart Dutch oven over medium heat. Cook chicken in oil about 15 minutes, turning occasionally, until brown on all sides. Cover and cook over low heat about 20 minutes or until juice is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet with tongs.
- Drain all but 1 tablespoon drippings from skillet; heat over medium heat. Cook onion in drippings, stirring occasionally, until tender; reduce heat. Stir in peanut butter, chili sauce and red pepper. Gradually stir in water, stirring constantly, until peanut butter is melted.
- Add chicken. Spoon sauce over chicken. Heat to boiling; reduce heat. Simmer uncovered about 5 minutes, spooning sauce frequently over chicken, until sauce is slightly thickened. Serve sauce over chicken. Sprinkle with peanuts and bell pepper.
Nutrition Facts : Calories 400, Carbohydrate 9 g, Cholesterol 85 mg, Fat 1, Fiber 2 g, Protein 32 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 580 mg
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