Total Time
2hrs 10mins
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.

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Pour peanut butter mixture over chicken. Cover loosely with foil.
  5. Bake for 1 hour, occasionally spooning sauce or turning chicken pieces.
  6. Bake uncovered for 20-30 minutes more, until chicken is very tender. Serve over hot cooked rice, spooning sauce and sprinkle with fresh cilantro.