Slow Cooker Peanut Chicken

4 Reviews
75% would make this recipe again

Peanut butter adds richness and flavour to this spicy Caribbean stew.

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Marinade : 1 h 30 min Preparation : 10 min Cooking : 2 h 50 min
540 calories/serving
This recipe is reserved to subscribers to Premium and VIP

Ingredients

plastic wrap
2 chicken breasts, boneless, skinless, thinly sliced 600 g
2 tbsp Garlic-Infused Oil 30 mL
1 tsp dried oregano 1 g
1 tbsp curry powder 9 g
1/3 cup lemon juice, freshly squeezed 2 lemons
1/3 fennels, finely chopped 130 g
2 tomatoes, diced 240 g
1 jalapeño pepper, fresh, minced 16 g
3 tbsp peanut butter, natural 45 g
3 cups Allergen-Free Vegetable Broth, hot 750 mL
1 2/3 cup arborio rice 300 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

A slow cooker is needed to make this recipe.

Method

  1. In a bowl, mix together half of the garlic-infused oil, oregano, curry powder, and half of the lemon juice. Cut the chicken breast into thin strips, then add the strips to the bowl. Stir well to combine, then cover the bowl with plastic wrap. Let marinate in the refrigerator for 1 h 1/2 to overnight.
  2. Heat the remaining garlic-infused oil in a pan. Add the fennel and cook gently until softened, about 5 min. Add the tomatoes and jalapeño pepper, then cook 1 min with stirring. Take the pan off the heat, then add the peanut butter. Blend in the hot broth, adding a little at a time. Season with salt and pepper to taste then transfer the mixture to the ceramic cooking pot.
  3. Cover the slow cooker with the lid and cook 1 h on 'high'. About 30 min before the end of the cooking time, take the marinated chicken out of the refrigerator and leave it to come to room temperature.
  4. Add the chicken and marinade to the cooking pot, mixing well to combine. Cover and cook 1 h.
  5. Add the rice, stir to mix. Cover and cook on 'high' for a further 45 min, or until the rice is cooked. Stir in the remaining lemon juice and serve.
This recipe is reserved to subscribers to Premium and VIP

Nutrition Facts Table

per 1 serving (420 g)

Amount

% Daily Value

Calories

540

Fat

15 g

22 %

Saturated 2.6 g
+ Trans 0.1 g

13 %

Cholesterol

80 mg

Sodium

390 mg

16 %

Carbohydrate

64 g

21 %

Fibre

5 g

18 %

Sugars

4 g

Net Carbs

59 g

Protein

42 g

Vitamin A

99 %

Vitamin C

40 %

Calcium

8 %

Iron

25 %

Claims

This recipe is :
Excellent source of  :
Iron, Magnesium, Niacin, Phosphorus, Potassium, Vitamin A, Vitamin B6, Vitamin E, Vitamin K, Zinc
Good source of  :
Copper, Fibre, Folacin, Manganese, Pantothenic Acid, Selenium, Vitamin B1, Vitamin B12, Vitamin C
Source of  :
Calcium, Vitamin B2
Low  :
Calories, Cholesterol, Fat, Saturated Fat, Sodium
Free  :
Added Sugar, Trans Fat

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Vegetables 1
Meat and Alternatives 4 ½
Fats 2 ½

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Reviews

4 Reviews (4 with rating only) 75% would make this recipe again

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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