Spicy Peanut Chicken over Rice |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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This spicy peanut chicken recipe makes enough to freeze leftovers, which keep for up to a month. Spoon single servings into airtight containers; thaw overnight in the refrigerator, and reheat in a saucepan. 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 tablespoons minced garlic (about 4 cloves) |
2 1/2 pounds skinless, boneless 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 |
1/2 teaspoon freshly ground black pepper |
1 (6-ounce) can tomato paste |
3 cups chopped plum tomato (about 6 tomatoes) |
2 (14-ounce) cans fat-free, less-sodium chicken broth |
8 cups hot cooked brown rice |
3/4 cup 2% greek-style yogurt (such as fage) |
Directions:
1. 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.
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