Spicy Peanut Chicken over Rice

cellogirl2's Note:

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.

• Total Time: 35 mins
• Prep Time: 5 mins
• Cook Time: 30 mins

Ingredients:

Servings: 12

• 1 tablespoon peanut oil
• 1 cup chopped onion (about 1 medium)
• 1 ½ teaspoons minced garlic
• 2 ½ lbs boneless skinless chicken breast halves , cut into 1-inch pieces
• 1⁄3; cup chunky peanut butter
• 1 ½ teaspoons curry powder
• 1 teaspoon salt
• 1 teaspoon crushed red pepper flakes
• ½ 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
• ¾ cup 2% Greek yogurt (such as Fage)

Directions:

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

Reviews

[Island Girl 525]

I have this recipe from the Cooking Light magazine, submitted by Mary Cutrufello. I loved the recipe and give it five stars. My bf said 3 stars, and he ended up adding more peanut butter. I think it's delicious as written!

[Chef #1056803]

I didn't have tomato paste so I used an 8 oz can of tomato sauce and increased the peanut butter to 1/2 cup. My husband and son loved it over steamed white rice. They said it was a definite "do over".