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 a 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 | 288.66 Kcal (1209 kJ) | ||
| Calories from fat | 69.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.67g | 12% | |
|---|---|---|---|
| Cholesterol | 56.48mg | 19% | |
| Sodium | 547.05mg | 23% | |
| Potassium | 601.99mg | 13% | |
| Total Carbs | 28.61g | 10% | |
| Sugars | 4.38g | 18% | |
| Dietary Fiber | 3.48g | 14% | |
| Protein | 27.77g | 56% | |
| Vitamin C | 7.4mg | 12% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.6mg | 15% | |
| Calcium | 41.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 100.71 Kcal (422 kJ) | ||
| Calories from fat | 24.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.67g | 12% | |
|---|---|---|---|
| Cholesterol | 19.71mg | 19% | |
| Sodium | 190.85mg | 23% | |
| Potassium | 210.02mg | 13% | |
| Total Carbs | 9.98g | 10% | |
| Sugars | 1.53g | 18% | |
| Dietary Fiber | 1.21g | 14% | |
| Protein | 9.69g | 56% | |
| Vitamin C | 2.6mg | 12% | |
| Iron | 0.9mg | 15% | |
| Calcium | 14.4mg | 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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