Spicy Peanut Chicken over Rice

This makes enough to freeze left-overs, 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.

Photo by Leanne S.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    Tbsp. peanut oil

  • 1

    cup chopped onion (about 1 medium)

  • 1 1/2

    Tbsp. minced garlic (about 4 cloves)

  • 2 1/2

    lbs. skinless, boneless chicken breast, cut into 1 in. pieces

  • 1/3

    cup chunky peanut butter

  • 1 1/2

    tsp. curry powder

  • 1

    tsp. salt

  • 1

    tsp. crushed red pepper

  • 1/2

    tsp. freshly ground black pepper

  • 1

    (6 oz.) can tomato paste

  • 3

    cups chopped plum tomato (about 6 tomatoes)

  • 2

    (14 oz.) cans chicken broth

  • 8

    cups hot cooked brown rice

  • 3/4

    cup Greek-style yogurt (such as Fage)

Directions

Heat oil in a Dutch oven over medium heat. Add onion and garlic to pan; cook 5 minutes or untl tender, stirring frequently. Add chicken to pan; cook 4 minutes or until chicken is done, stirring frequently. Stir in peanut butter, curry powder, salt, red pepper, black pepper, and 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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