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Spicy Peanut Chicken Over Rice

From Polly’s kitchen

ingredients

  • 1 tbsp peanut oil
  • 1 cup chopped onion (about 1 medium)
  • 1 ½ tbsp minced garlic (about 4 cloves)
  • 2 ½ pounds skinless, boneless chicken breast halves, cut into bite-sized pieces
  • ⅓ cup chunky peanut butter
  • 1 ½ tsp curry powder
  • 1 tsp salt
  • 1 tsp crushed red pepper
  • ½ tsp freshly ground black pepper
  • 1 (6-ounce) can tomato paste
  • 3 cups chopped plum tomatoes (about 6 tomatoes)
  • 2 (14-ounce) cans fat-free, less-sodium chicken broth
  • 8 cups hot cooked brown rice
  • ¾ cup 2% Greek-style yogurt (such as Fage)

directions

  1. Heat oil in a Dutch oven over medium heat. Add onion and garlic; cook 5 minutes or until tender, stirring frequently.
  2. Add chicken to pan; cook 4 minutes or until cooked through, stirring frequently.
  3. Stir in peanut butter and next 5 ingredients (through tomato paste); cook 1 minute.
  4. Add tomatoes and broth to pan; bring to a boil. Reduce heat, and simmer 30 minutes or until slightly thickened, stirring occasionally.
  5. Serve chicken mixture over rice; top each serving with yogurt.