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Pollo En Salsa De Mani

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Submitted by spaul

YIELD

6 servings

PREP

25 min

COOK

30 min

READY

55 min

Ingredients

6 6
EACH EACH CHICKEN BREASTS
skinless
4 4
LARGE LARGE TOMATOES
1 237
CUP ML PEANUT BUTTER
1 1
MEDIUM MEDIUM ONIONS
finely chopped
1 1
EACH EACH SWEET RED BELL PEPPERS
cut in fine strips
4 4
EACH EACH GARLIC CLOVES
2 3E+1
TABLESPOONS ML TOMATO PASTE
1 15
TABLESPOON ML CORIANDER
fresh
1 1

Directions

Season the chicken breasts with salt and pepper, fry them in oil for a few minutes on both sides, until pale brown.

In a separate frying pan, fry the onion, sweet pepper and garlic, adding the fresh tomatoes, tomato paste, coriander and the peanut butter.

Add the chicken to the sauce, cover, and let cook completely until it is tender, 30 minutes at low to medium heat.

Stir occasionally.

Serve with Arroz con leche de coco.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 300g (10.6 oz)
Amount per Serving
Calories 443 51% from fat
 % Daily Value *
Total Fat 25g 39%
Saturated Fat 5g 27%
Trans Fat 0g
Cholesterol 73mg 24%
Sodium 275mg 11%
Total Carbohydrate 6g 6%
Dietary Fiber 5g 21%
Sugars g
Protein 79g
Vitamin A 35% Vitamin C 75%
Calcium 7% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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