Directions:
- Place chicken in a 6 quart soup pot with water to cover; add salt and pepper.
- Bring to a boil, lower to simmer and cook for 1 to 1 1/2 hours.
- Remove chicken and reserve 1 1/2 cups of the chicken broth.
- In another pan, saute cayenne pepper, onion, nutmeg, tomato sauce and butter for 3 minutes.
- To the pan, add the cooked chicken and the 1 1/2 cups of reserved broth and simmer covered for 15 minutes.
- Add peanut butter to thicken, place in a 350 degree F. oven for 30 minutes, uncovered.
- Serve warm with cooked rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 851.92 Kcal (3567 kJ) | ||
| Calories from fat | 581.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 64.65g | 99% | |
|---|---|---|---|
| Cholesterol | 243.18mg | 81% | |
| Sodium | 609.58mg | 25% | |
| Potassium | 876.28mg | 19% | |
| Total Carbs | 10g | 3% | |
| Sugars | 2.5g | 10% | |
| Dietary Fiber | 3.05g | 12% | |
| Protein | 58.11g | 116% | |
| Vitamin C | 9.6mg | 16% | |
| Iron | 3.6mg | 20% | |
| Calcium | 54.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 255.67 Kcal (1070 kJ) | ||
| Calories from fat | 174.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.4g | 99% | |
|---|---|---|---|
| Cholesterol | 72.98mg | 81% | |
| Sodium | 182.94mg | 25% | |
| Potassium | 262.98mg | 19% | |
| Total Carbs | 3g | 3% | |
| Sugars | 0.75g | 10% | |
| Dietary Fiber | 0.91g | 12% | |
| Protein | 17.44g | 116% | |
| Vitamin C | 2.9mg | 16% | |
| Iron | 1.1mg | 20% | |
| Calcium | 16.3mg | 5% | |
* 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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