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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Portuguese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Season chicken with ¼ tsp each of the salt and pepper; set aside. | 2. Preheat oven to 425°F. | 3. In large skillet, heat half of the oil over medium-high heat; sauté onion, garlic and hot pepper until softened, about 4 minutes. | 4. Stir in tomato paste, paprika, 2 tbsp water, ginger and remaining salt and pepper; cook for 1 minute, stirring. | 5. Stir in coconut milk and peanut butter; let cool slightly. | 6. Transfer to food processor; purée until smooth. Set aside. | 7. Wipe out skillet; add remaining oil and heat over medium-high heat. Brown chicken, in batches, about 5 minutes. | 8. Transfer to roasting pan; cover with 1 cup of the sauce. Roast in 425°F oven for 30 minutes, basting twice. | 9. Mix remaining sauce with coriander and pour over chicken; cook until juices run clear when chicken is pierced, about 12 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	4			-	-	-	-
salt	3/4	teaspoon		-	-	-	-
pepper	3/4	teaspoon		4.3298	1.1031	0.1792	0.0562
vegetable oil	1/4	cup		469.79	0.0	0.0	54.5
onion	1		chopped	64.0	14.944	1.76	0.16
garlic clove	4		chopped	-	-	-	-
red pepper	2	tablespoons	seeded minced	7.5	1.6519	0.3506	0.0825
tomato paste	3	tablespoons		39.36	9.0768	2.0736	0.2256
paprika	2	tablespoons		38.352	7.3426	1.923	1.7530000000000001
ginger	1/2	teaspoon	ground	0.8	0.1777	0.0182	0.0075
coconut milk	1	cup		552.0	13.296	5.496	57.216
peanut butter	3	tablespoons		282.72	10.3536	11.5488	23.9712
coriander	1/4	cup		0.92	0.1468	0.0852	0.0208

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.