Ingredients

  • 3 1/2 pounds chicken
  • 1 tablespoon garlic
  • 1 tablespoon sambal paste
  • 1/2 tablespoon salt
  • 1/2 tablespoon pepper
  • 2 tablespoons canola oil
  • 1 cup shallots (chopped)
  • 2 heads garlic cloves (peeled and chopped)
  • 8 jalapeno chiles (seeded and stemmed)
  • 1 3/4 cups grated coconut
  • 3 tablespoons tomato paste
  • 1/2 cup canola oil
  • 3 tablespoons paprika
  • 2 tablespoons peanut butter
  • 1/2 cup water
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Directions

  1. Preheat oven to 325.
  2. Cut the chicken into pieces and marinate with the garlic, chile paste, salt and pepper for 2 hours.
  3. Make the sauce: Heat 1/2 C oil in a saucepan. Saute shallots, garlic and chiles for 3 minutes. Stir in tomato paste and paprika; sauté for another 3 minutes. Remove from the burner and let cool for 5 minutes. Add water, peanut butter and coconut. Blend thoroughly in a food processor, adding water if necessary. Season with salt and pepper. Set aside.
  4. Heat 2 tablespoons oil in a saucepan on high heat. Sear the chicken on all sides.
  5. Place the chicken in a roasting pan and smother with the sauce. Bake for 35 minutes.
  6. Serve with steamed rice.
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NutritionView more

1200Calories
Sodium71%DV1710mg
Fat115%DV75g
Protein178%DV91g
Carbs16%DV49g
Fiber44%DV11g

PER SERVING *

Calories1200Calories from Fat680
% DAILY VALUE*
Total Fat75g115%
Saturated Fat27g135%
Trans Fat
Cholesterol260mg87%
Sodium1710mg71%
Potassium1930mg55%
Protein91g178%
Calories from Fat680
% DAILY VALUE*
Total Carbohydrate49g16%
Dietary Fiber11g44%
Sugars8g16%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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