INGREDIENTS:¾ cupginger wine ¼ cuplight soy sauce ½ cupsmooth peanut butter ¼ cuppaprika 2 tsps.celery salt 13 lbs.chicken breasts, skinned and boned 37 firm plantains 12limes, halved to tastesalt and pepper 100fresh red chilesDIRECTIONS:1. Place first 5 ingredients (ginger wine through celery salt) in a saucepan and cook over low heat to make the marinade. Stir mixture until peanut butter melts and is well-blended. Pour into a bowl and add chicken; coat each piece. Refrigerate for 1 hour. ...
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