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Braised Chicken in Peanut Mole Sauce

Braised Chicken in Peanut Mole Sauce
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prep time
5 min
total time
45 min
makes
6 servings
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kraft
recipe by: kraft

What You Need!

1 broiler-fryer chicken (3-1/2 lb.), cut up
2 cups  Peanut Mole Sauce
1/4 cup chopped fresh cilantro (optional)
3 Tbsp.  chopped PLANTERS Dry Roasted Peanuts (optional)

Make It!

PREHEAT oven to 375°F. Rinse chicken pieces; pat dry. Place in foil-lined 13x9-inch baking pan. Pour Peanut Mole Sauce evenly over the chicken.

BAKE 40 min. or until chicken is cooked through, basting after 20 min.

SPRINKLE with cilantro and peanuts just before serving.

Kraft Kitchens Tips

Serving Suggestion
Round out each serving with a fresh vegetable salad and whole grain roll.
Keeping It Safe
Never allow cooked chicken to set out at normal room temperature for more than 2 hours, or at a warm room temperature of 90°F or higher for more than 1 hour. If not eaten immediately, cooked chicken should be kept hot at 140°F or stored in the refrigerator.

nutritional information

K:43699v0E:64113

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