Spicy Peanut Chicken over Rice

Spicy Peanut Chicken over Rice
Photo by Randy Mayor

Ingredients

  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon peanut oil
  • 3 cups chopped plum tomato (about 6 tomatoes)
  • 1 ½ tablespoons minced garlic (about 4 cloves)
  • 1 cup chopped onion (about 1 medium)
  • ¾ cup 2% Greek-style yogurt (such as Fage)
  • 1/3 cup chunky peanut butter
  • + 7 more ingredients
    • 2 ½ pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
    • 1 teaspoon salt
    • 1 (6-ounce) can tomato paste
    • 2 (14-ounce) cans fat-free, less-sodium chicken broth
    • 8 cups hot cooked brown rice
    • 1 ½ teaspoons curry powder
    • 1 teaspoon crushed red pepper

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...

View full recipe at My Recipes

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