PEANUT SALSA
Pair this rich salsa with grilled shrimp, pork, or poultry.
Provided by Margarita Carrillo Arronte
Time 40m
Yield Serves 24 (serving size: about 2 tbsp.)
Number Of Ingredients 8
Steps:
- Heat a large skillet over medium-high. Add chiles; cook 90 seconds or until fragrant. Place chiles in a heatproof bowl; add onion. Cover with 3 cups boiling water; let stand 30 minutes. Drain well; place in blender. Add peanuts, sugar, salt, and 1 1/2 cups water; process until smooth, stopping to scrape down sides.
Nutrition Facts : Calories 52, Carbohydrate 4 g, Cholesterol 0.0 mg, Fat 3 g, Fiber 1 g, Protein 2 g, SaturatedFat 0.5 g, Sodium 122 mg, Sugar 1 g
SALSA GUILLE
Peanut butter tames the heat in this mild puréed salsa with serrano chiles and onions. Spoon it over mushroom tacos or use it as a dip for bread or chips.
Provided by Andrea Aliseda
Categories snack Salsa Onion Garlic Chile Pepper Peanut Butter Peanut Soy Free Dairy Free Wheat/Gluten-Free Tree Nut Free Vegetarian Vegan Sauce Dip Appetizer
Yield 6-8 servings
Number Of Ingredients 8
Steps:
- Heat oil in a medium Dutch oven or other heavy pot over high. Add onion, garlic, and chiles. Reduce heat to maintain a low simmer and cook, stirring occasionally, until onions are translucent, chiles are blistered, and garlic is golden around the edges, about 10 minutes. Using a slotted spoon, transfer vegetables to a blender or food processor and let cool 10 minutes.
- Add peanut butter, bouillon, and ½ tsp. salt to blender and purée. Remove small inset lid from top and, with the machine on the lowest setting, slowly pour in half the cooking oil (1 cup). Blend until salsa is velvety and emulsified. (Discard remaining oil or strain and reserve for another use, such as frying eggs or cooking the mushrooms for these tacos). Taste salsa and season with more salt if needed.
- Transfer to a small bowl and top with peanuts just before serving.
- Do ahead: Salsa (without peanut topping) can be made 2 weeks ahead. Cover and chill.
FRANK'S FAVORITE SLOW-COOKER THAI CHICKEN
Chicken thighs get delish with a family-pleasing, super-easy crock pot recipe. Only one step, start in the morning, ready when you get home. Just add your favorite rice.
Provided by sweet-potato
Categories World Cuisine Recipes Asian
Time 8h15m
Yield 4
Number Of Ingredients 10
Steps:
- Combine the salsa, peanut butter, coconut milk, lime juice, soy sauce, sugar, and ginger in the crock of a slow cooker; mix well. Place the chicken in the sauce, spoon mixture over chicken to coat.
- Place the lid on the cooker and set to LOW. Cook until chicken is very tender and sauce has thickened, 8 to 9 hours. A meat thermometer, inserted into the thickest part of a thigh should read at least 160 degrees F (70 degrees C). Garnish with peanuts and cilantro before serving.
Nutrition Facts : Calories 561.7 calories, Carbohydrate 13.7 g, Cholesterol 136.8 mg, Fat 35.9 g, Fiber 3.6 g, Protein 47.6 g, SaturatedFat 9.1 g, Sodium 859.7 mg, Sugar 4.9 g
PEANUT-GINGER CHICKEN WITH CALIFORNIA SALSA
Gingery chicken with a fruity salsa. Needs to marinate for at least 12 hours. I do it the day before.
Provided by MizzNezz
Categories Chicken
Time 55m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Rinse chicken and pat dry, place in deep bowl.
- In small bowl, gradually stir hot water into peanut butter (the mixture will stiffen at first).
- Stir in chill sauce, soy sauce, the 2 T oil, the 2 T vinegar, garlic, ginger, and cayenne.
- Pour over chicken; turn to coat; marinate in the refrigerator for 12-24 hours.
- Turn occasionally.
- In med bowl, combine the chopped fruit, cucumber, green onion, cilantro, sugar, the 1 T oil and the 1 T vinegar.
- Cover and chill for 1 hour.
- Remove chicken from marinade; discard marinade.
- Broil, 8 inches from the heat for 15 minutes, turning often.
- Bake at 350* for another 25 minutes.
- Place chicken on plate, spoon salsa over.
Nutrition Facts : Calories 386, Fat 23.5, SaturatedFat 4.7, Cholesterol 115.3, Sodium 956, Carbohydrate 10.1, Fiber 1.9, Sugar 4.8, Protein 34.5
THAI CHICKEN THIGHS
These very tender and moist chicken thighs come with a tangy peanut butter sauce that is irresistible. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 5h25m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Place chicken in a 3-qt. slow cooker. In a small bowl, combine the salsa, peanut butter, lemon juice, soy sauce, jalapeno, Thai chili sauce, garlic and ginger; pour over chicken. , Cover and cook on low until chicken is tender, 5-6 hours. Sprinkle with green onions and sesame seeds. Serve with rice if desired.
Nutrition Facts : Calories 261 calories, Fat 15g fat (4g saturated fat), Cholesterol 87mg cholesterol, Sodium 350mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges
PEANUT BUTTER CHICKEN SKEWERS
"Most people associate peanut butter with snacks or desserts. This fantastic dish proves it also makes a mouthwatering sauce for chicken."-Jeanne Bennett, North Richland Hills, Texas.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a saucepan, combine the first 8 ingredients; cook and stir over medium-high heat 5 minutes or until smooth. Reserve half of sauce for serving. Slice chicken lengthwise into 1-in. strips; thread onto 12 metal or soaked wooden skewers., Grill, uncovered, over medium-high heat for 2 minutes; turn and brush with sauce. Continue turning and basting for 4-6 minutes or until chicken juices run clear. Place cabbage on a serving plate; top with chicken. Sprinkle with green onion. Serve with reserved sauce.
Nutrition Facts : Calories 286 calories, Fat 14g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 767mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 2g fiber), Protein 29g protein.
PEANUT BUTTER CHICKEN
The whole family will love this new, budget chicken dish. Any leftovers freeze well and make a handy lunch
Provided by Chelsie Collins
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 13
Steps:
- Heat 1 tbsp of the oil in a deep frying pan over a medium heat. Brown the chicken in batches, setting aside once golden. Fry the onion for 8 minutes until softened. Then add the garlic, chilli and ginger and fry in the other 1 tbsp oil for 1 min. Add the garam masala and fry for 1 min more.
- Stir in the peanut butter, coconut milk and tomatoes, and bring to a simmer. Return the chicken to the pan and add the chopped coriander. Cook for 30 mins until the sauce thickens and the chicken is cooked through.
- Serve with the remaining coriander, roasted peanuts and rice, if you like.
Nutrition Facts : Calories 572 calories, Fat 43 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 33 grams protein, Sodium 0.3 milligram of sodium
PEANUT-GINGER CHICKEN WITH FRESH FRUIT SALSA
We made this last summer for a barbeque and everybody loved it. I used a nectarine and pear combination for the salsa and added about 1/2 teaspoon crushed red pepper for bit of a kick. YUM! Cooking time does not reflect marinating time of 24 hours.
Provided by Chef PotPie
Categories Sauces
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Rinse chicken and remove skin, if desired. Pat chicken dry with paper towels. Place the chicken in a plastic bag set in a shallow bowl.
- For marinade, in a medium mixing bowl gradually stir water into peanut butter. (The mixture will stiffen at first.) Stir in chili sauce, soy sauce, the 2 tablespoons salad oil, the 2 tablespoons vinegar, the garlic, gingerroot or ginger, and red pepper. Pour over chicken. Seal bag; turn to coat chicken with marinade. Chill for 24 hours; turning occasionally.
- For salsa, in a medium mixing bowl combine chopped fruit, cucumber, green onion, sugar, the 1 tablespoon oil, and the 1 tablespoon vinegar. Cover and chill for I to 2 hours.
- In a grill with a cover, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Remove chicken from marinade; discard marinade. Place chicken on the grill rack over the drip pan but not over the coals. Cover and grill chicken for 50 to 60 minutes or till no pink remains. Spoon salsa onto plates and serve chicken on salsa.
Nutrition Facts : Calories 632.4, Fat 46.5, SaturatedFat 11.2, Cholesterol 157.9, Sodium 3919.3, Carbohydrate 11.3, Fiber 2, Sugar 5.8, Protein 43.4
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