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Peanut Chicken from Niger

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)275.8754
Energy (kCal)3513.0818
Carbohydrates (g)153.6557
Total fats (g)206.9744
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Boil chicken for 20 minutes. Reserve three cups of the broth. | 2. Sauté onions and garlic in peanut oil. | 3. In bowl mix together peanut butter and tomato sauce until well blended. | 4. Pour into pot after adding and mixing in 1 cup of the cooking broth. | 5. Add onions, garlic, and whole tomatoes and blend. | 6. Shred chicken and add to pot; blend. | 7. Add cayenne (I usually use 2 teaspoons) and blend. | 8. Heat through. Best reheated. | 9. Use rest of broth for couscous! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken breast 2 lbs 1560.3596 0.0 189.1482 83.9147
    onion 1 - 1 1/2 1/2 chopped 0.0 0.0 0.0 0.0
    garlic clove 2 minced - - - -
    tomato sauce 16 ounces 512.568 81.6026 26.717 8.8906
    tomato 16 ounces drained 104.3261 23.1332 5.4431 0.9072
    peanut butter 8 ounces 1335.8281 48.9199 54.5671 113.2619
    cayenne 1 -3 teaspoon 0.0 0.0 0.0 0.0
    peanut oil - - - -
    couscous - - - -

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



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