Spiced Pueblo Chicken

Serves: 4
Total Calories: 240


6 chicken thighs skin removed
1/2 cup water
2 teaspoons chicken bouillon
1/4 teaspoon garlic salt
1 cup onion chopped
1 (4-ounce) can green chili diced
2 tablespoons creamy peanut butter
1 clove garlic minced
1/2 teaspoon chili powder
1/4 teaspoon cinnamon ground
1/4 teaspoon paprika
dash cloves ground
1 (8-ounce) can stewed tomatoes large pieces cut up and juice reserved


Remove excess fat from chicken. Place thighs in a large cold skillet. Add 1/4 cup of the water, bouillon granules and garlic salt. Cover skillet. Cook over medium heat for 20 to 25 minutes or until lightly browned, turning several times. Spoon off excess fat.

Meanwhile, place onion, green chilies, remaining 1/4 cup water, peanut butter, minced garlic, chili powder, cinnamon, paprika and cloves in a blender container. Cover and blend with on-off bursts until blended, scraping down sides occasionally. Stir in stewed tomatoes with juice (do not blend).

Pour sauce over chicken. Bring to a boil reduce heat to low, cover and simmer for 25 to 30 minutes or until meat is tender, spooning sauce over meat after 15 minutes.

Garnish with parsley sprigs or chopped green onions if desired. Serve with hot cooked rice.

Nutritional Facts:

Serves: 4
Total Calories: 240
Calories from Fat: 140

This Spiced Pueblo Chicken recipe is from the Fixin' Chicken 101 Ways Cookbook. Download this Cookbook today.

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