Directions:
- In a nonstick skillet, heat oil over medium-high heat. Add chicken, in batches, and brown on all sides. Transfer to slow cooker stoneware.
- Reduce heat to medium, add onions and cook, stirring, until softened. Add garlic, chili pepper, curry powder, oregano, salt and peppercorns and cook, stirring, for 1 minute. Stir in chicken broth, tomato sauce and bay leaf and bring to a boil.
- Pour mixture over chicken. Cover and cook on low for 6 hours or on high for 3 hours, until juices run clear when chicken is pierced with a fork.
- In a bowl, combine peanut butter and sherry. Add a little cooking liquid and stir to blend. Add to slow cooker along with red pepper. Cover and cook on high for 20 minutes, until pepper is tender. Discard bay leaf.
- Serve over hot white rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 730.85 Kcal (3060 kJ) | ||
| Calories from fat | 428.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 47.58g | 73% | |
|---|---|---|---|
| Cholesterol | 204.46mg | 68% | |
| Sodium | 1012.36mg | 42% | |
| Potassium | 794.52mg | 17% | |
| Total Carbs | 17.56g | 6% | |
| Sugars | 6.14g | 25% | |
| Dietary Fiber | 3.51g | 14% | |
| Protein | 48.03g | 96% | |
| Vitamin C | 36.6mg | 61% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 11.6mg | 65% | |
| Calcium | 59.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 199.98 Kcal (837 kJ) | ||
| Calories from fat | 117.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.02g | 73% | |
|---|---|---|---|
| Cholesterol | 55.95mg | 68% | |
| Sodium | 277mg | 42% | |
| Potassium | 217.4mg | 17% | |
| Total Carbs | 4.81g | 6% | |
| Sugars | 1.68g | 25% | |
| Dietary Fiber | 0.96g | 14% | |
| Protein | 13.14g | 96% | |
| Vitamin C | 10mg | 61% | |
| Vitamin A | 0.1mg | 16% | |
| Iron | 3.2mg | 65% | |
| Calcium | 16.3mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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