SPICY PEANUT CHICKEN OVER RICE

Spicy Peanut Chicken over Rice image

This makes enough to freeze leftovers, 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.

Provided by cellogirl2

Time 35m

Yield 12 serving(s)

Number Of Ingredients 14

Ingredients

1 tablespoon peanut oil
1 cup chopped onion (about 1 medium)
1 1/2 teaspoons minced garlic
2 1/2 lbs boneless skinless 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 flakes
1/2 teaspoon ground black pepper
1 (6 ounce) can tomato paste
3 cups chopped plum tomatoes (about 6 tomatoes)
2 (14 ounce) cans reduced-sodium fat-free chicken broth
8 cups hot cooked brown rice
3/4 cup 2% Greek yogurt (such as Fage)

Steps:

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.

Nutrition Facts : Calories 328.9, Fat 7.2, SaturatedFat 1.3, Cholesterol 54.9, Sodium 407.2, Carbohydrate 38.3, Fiber 4.4, Sugar 4.1, Protein 27.8

*** Explore more Spicy Peanut Chicken Over Rice Recipes »

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