Spicy Peanut Chicken over Rice

By Cookie67

This makes enough to freeze leftovers, which will keep up to a month.

Ingredients

• 1 tbsp peanut oil
• 1 cup chopped onion (about 1 medium)
• 1 1/2 tbsp 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 tsp curry powder
• 1 tsp salt
• 1 tsp crushed red pepper
• 1/2 tsp 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)

Details

Servings 12

Preparation

Step 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 boil. Reduce heat, and simmer 30 minutes or until slightly thickened, stirring occasionally. Serve chicken mixture over rice; top each serving with yogurt.