Serves: 4
Total Calories: 240
1. 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.
2. 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).
3. 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.
This Spiced Pueblo Chicken recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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