Prep 40 mins
Cook 1 hr 30 mins
Adapted from Taste of Home "One Pan Recipes" publication, 2010. I don't know why they call it that, this recipe takes a baking dish, a saucepan, and a frying pan! Anyways, husband said, "Best chicken of all time," so doing the dishes was well worth it.
- 1 (14 ounce) canlight unsweetened coconut milk
- 1⁄4 cup creamy peanut butter
- 1⁄3 cup chicken broth
- 2 tablespoons soy sauce
- 2 tablespoons seasoned rice vinegar
- 1 tablespoon packed brown sugar
- 1 tablespoon toasted sesame oil
- 2 teaspoons red curry paste
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1⁄4 teaspoon cayenne pepper
- 1⁄2 cup all purpose flour
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 4 -6 chicken legs or 4 -6 chicken thighs, optional remove skin
- 2 tablespoons vegetable oil
- 2 tablespoons fresh cilantro, snipped
- hot cooked rice, for serving
- In a medium saucepan, whisk together coconut milk and peanut butter until nearly smooth. Whisk in broth, soy sauce, vinegar, brown sugar, sesame oil, curry paste, ginger, garlic, and cayenne. Bring to just boiling over medium-high heat; reduce heat. Simmer, uncovered for 15 minutes, stirring occasionally.
- Preheat oven to 300 degrees F. In a resealable plastic bag, combine flour, salt, and pepper. Add chicken pieces, one at a time, shaking bag to coat.
- In a large skillet, brown chicken, half at a time, in hot oil, turning occasionally. Transfer chicken to an ungreased 2 quart rectangular baking dish.
- Pour peanut butter mixture over chicken. Cover loosely with foil.
- Bake for 1 hour, occasionally spooning sauce or turning chicken pieces.
- Bake uncovered for 20-30 minutes more, until chicken is very tender. Serve over hot cooked rice, spooning sauce and sprinkle with fresh cilantro.