Spicy Peanut Chicken over Rice

By á-48683

This makes enough to freeze left-overs, 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.

Ingredients

• 1 Tbsp. peanut oil
• 1 cup chopped onion (about 1 medium)
• 1 1/2 Tbsp. minced garlic (about 4 cloves)
• 2 1/2 lbs. skinless, boneless chicken breast, cut into 1 in. pieces
• 1/3 cup chunky peanut butter
• 1 1/2 tsp. curry powder
• 1 tsp. salt
• 1 tsp. crushed red pepper
• 1/2 tsp. freshly ground black pepper
• 1 (6 oz.) can tomato paste
• 3 cups chopped plum tomato (about 6 tomatoes)
• 2 (14 oz.) cans chicken broth
• 8 cups hot cooked brown rice
• 3/4 cup Greek-style yogurt (such as Fage)

Preparation

Step 1

Heat oil in a Dutch oven over medium heat. Add onion and garlic to pan; cook 5 minutes or untl tender, stirring frequently. Add chicken to pan; cook 4 minutes or until chicken is done, stirring frequently. Stir in peanut butter, curry powder, salt, red pepper, black pepper, and tomato paste; cook 1 minute.

Add tomato and broth to pan; bring to a boil. Reduce heat, and simmer 30 minutes or until slightly thickened, stirring occasionally. Serve chicken mixture over rice; top each serving with yogurt.