Directions:
- Heat oil in a Dutch oven over medium heat.
- Add onion and garlic to pan; cook 5 minutes or until tender, stirring frequently.
- Add chicken to pan; cook 4 minutes or until chicken is done, stirring frequently.
- Stir in peanut butter and next 5 ingredients (through tomato paste); cook 1 minute.
- Add tomato and broth to pan; bring to boil.
- Reduce heat, and simmer 30 minutes or until slightly thickened, stirring occasionally.
- Serve chicken mixture over rice; top each serving with yogurt.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 286.37 Kcal (1199 kJ) | ||
| Calories from fat | 69.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.71g | 12% | |
|---|---|---|---|
| Cholesterol | 56.48mg | 19% | |
| Sodium | 542.97mg | 23% | |
| Potassium | 589.32mg | 13% | |
| Total Carbs | 28.4g | 9% | |
| Sugars | 4.27g | 17% | |
| Dietary Fiber | 3.46g | 14% | |
| Protein | 27.31g | 55% | |
| Vitamin C | 7.1mg | 12% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.5mg | 14% | |
| Calcium | 37.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 100.13 Kcal (419 kJ) | ||
| Calories from fat | 24.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.7g | 12% | |
|---|---|---|---|
| Cholesterol | 19.75mg | 19% | |
| Sodium | 189.86mg | 23% | |
| Potassium | 206.07mg | 13% | |
| Total Carbs | 9.93g | 9% | |
| Sugars | 1.49g | 17% | |
| Dietary Fiber | 1.21g | 14% | |
| Protein | 9.55g | 55% | |
| Vitamin C | 2.5mg | 12% | |
| Iron | 0.9mg | 14% | |
| Calcium | 13.1mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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