Spicy Peanut Chicken over Rice |
|
 |
Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 12 |
|
This makes enough to freeze leftovers, which keep for up to a month. You can increase the crushed red pepper, if you like. A dollop of yogurt on top balances the spiciness. Ingredients:
1 tablespoon peanut oil |
1 cup chopped onion (about 1 medium) |
1 1/2 teaspoons minced garlic |
2 1/2 lbs boneless skinless chicken breast halves, cut into 1-inch pieces |
1/3 cup chunky peanut butter |
1 1/2 teaspoons curry powder |
1 teaspoon salt |
1 teaspoon crushed red pepper flakes |
1/2 teaspoon ground black pepper |
1 (6 ounce) can tomato paste |
3 cups chopped plum tomatoes (about 6 tomatoes) |
2 (14 ounce) cans reduced-sodium fat-free chicken broth |
8 cups hot cooked brown rice |
3/4 cup 2% greek yogurt (such as fage) |
Directions:
1. Heat oil in a Dutch oven over medium heat.
2. Add onion and garlic to pan; cook 5 minutes or until tender, stirring frequently.
3. Add chicken to pan; cook 4 minutes or until chicken is done, stirring frequently.
4. Stir in peanut butter and next 5 ingredients (through tomato paste); cook 1 minute.
5. Add tomato and broth to pan; bring to boil.
6. Reduce heat, and simmer 30 minutes or until slightly thickened, stirring occasionally.
7. Serve chicken mixture over rice; top each serving with yogurt.
|
|