Spicy Peanut Chicken over Rice

READY IN: 35mins
Recipe by cellogirl2

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.

Top Review by 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!

Ingredients Nutrition

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.

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