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Salsa and peanut butter “Thai” a whole new look and flavor to everyday chicken.
Recipe by OldElPaso
This recipe has not been rated
Prep Time
25min
Total Time
1hr25min
Servings
6servings
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Heat oven to 375°F. Spray rectangular pan, 13x9x2 inches, with cooking spray. Place chicken, skin side down, in a single layer in pan.
Mix salsa, peanut butter, lime juice, soy sauce and gingerroot; spoon over chicken.
Cover and bake 30 minutes. Turn chicken pieces and spoon pan sauces over chicken. Bake uncovered 20 to 30 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut. Sprinkle with peanuts and cilantro.
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Fresh gingerroot can be wrapped tightly and frozen for up to 4 months. Grate it straight from the freezer as needed.
Serve with hot cooked rice that has been made with canned coconut milk (not cream of coconut) instead of water. Stir in a dash of ground turmeric for a rich golden color. Add a side salad of sliced cucumbers drizzled with vinaigrette and sprinkled with chopped red onion for a true Thai-inspired meal.
*Percent Daily Values are based on a 2,000 calorie diet.
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