Spicy Peanut Chicken over Rice

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.

• Ready In: 35 mins
• Serves: 12

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)

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.