Peanut Chicken with Tortilla

Ingredients

• Chicken Breast150 g
• Peanut2 tablespoon (28 g)
• Tomato1 count (130 g)
• Garlic1 clove (3 g)
• Onion1/4 count (38 g)
• Parsley1 tablespoon (4 g)
• Flour Tortilla1 medium (45 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Boil the chicken with the onion and a pinch of salt for 15 minutes or until soft.

2. 2

   Step 2

   Make a cross cut on top of the tomato of only a finger deep.

3. 3

   Step 3

   Put the tomato in a pot with boiling water and let boil for 5 minutes. Next, remove and drain.

4. 4

   Step 4

   At the same time, heat the oil in a pan over medium heat.

5. 5

   Step 5

   Once heated, add the peanut and garlic pieces. Optional: Add some red hot chili pepper. Brown for 5 minutes while stirring from time to time and set aside.

6. 6

   Step 6

   Put the tomato, peanut, brown garlic, onion from the broth and some chicken broth in the blender.

7. 7

   Step 7

   Blend until you get a sauce. Add broth gradually until obtaining the desired texture.

8. 8

   Step 8

   Take the sauce to the pan and cook over medium heat for about 5 minutes until it boils.

9. 9

   Step 9

   Add the chicken and season to taste.

10. 10

    Step 10

    Brown each side of the tortilla for 1 minute in a pan.

11. 11

    Step 11

    Serve the peanut chicken with its sauce, sprinkle with chopped parsley and add the tortilla.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Peanut Chicken with Tortilla can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.