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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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âTo make this flavor-packed chicken entree even quicker, use canned diced tomatoes and bottled minced garlic,â suggests Eilley Brandlin of Arcadia, California. âI serve it with jasmine rice.â Ingredients:
1 cup sliced fresh baby carrots |
1 large onion, chopped |
1 tablespoon canola oil |
2 garlic cloves, minced |
1 cup chicken broth |
2 plum tomatoes, seeded and chopped |
4 cups thinly sliced rotisserie chicken |
1 can (13.66 ounces) coconut milk |
1/3 cup creamy peanut butter |
3 teaspoons curry powder |
hot cooked rice |
Directions:
1. In a large skillet, saute carrots and onion in oil until tender. Add garlic; saute 1 minute longer. Stir in broth and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
2. Stir in the chicken, coconut milk, peanut butter and curry powder; heat through. Serve with rice. Yield: 6 servings.
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