I found this recipe in a Real Simple magazine years ago and it has always been one of my favorite crock pot dinners. The flavors are so unusually good and seeing as how it's made with 3 ingredients I thought it would be a great thing to try in my dutch oven. Ridiculously easy, mix 2 cans of Petit Cut Diced Tomatoes with Jalapenos with a half a cup of creamy peanut butter, pour over the chicken and bake. Mix the peanut butter with the tomatoes with a whisk if you can, the mixture doesn't actually emulsify until after it cooks. In my 10 inch dutch oven I baked it with 10 coals around the base of the oven and 22 on the lid. In my crock pot I usually cook it on low for 6-7 hours but in my dutch oven I left it alone to bake for one hour and fifteen minutes. Don't bother relighting your coals, just let it keep simmering as the coals burn down. I usually top it off with some chopped fresh cilantro but forgot to buy it today. Everybody loves this dish, the chicken is so tender it falls apart with a fork. Serve it with rice and a loaf of crusty bread to mop up the delicious sauce.
8 boneless skinless chicken thighs
2 14.5 oz. cans Petite Cut Diced Tomatoes with Jalapenos, undrained
1/2 cup creamy peanut butter
Fresh cilantro, chopped, for garnish
Lightly oil or spray dutch oven.
Place chicken thighs in single layer in dutch oven.
Mix canned tomatoes with peanut butter in medium bowl until well combined.
Pour sauce over chicken.
Bake at 350 degrees for 1 hour and 15 minutes or until chicken is tender and cooked through.
Garnish with fresh cilantro.
Makes 4 servings.
|Combine peanut butter with tomatoes and pour over chicken|