Sunday, May 15, 2005

Spicy Peanut Chicken over Rice

Spicy Peanut Chicken over Rice (Adapted from CL)

2 teaspoons peanut oil
1/2 cup chopped onion
3 garlic cloves, minced
12 ounces boneless, skinless chicken breasts, sliced into 1" pieces
8 ounces boneless, skinless chicken thighs, sliced into 1" pieces
6 tablespoons tomato paste
1/4 cup natural peanut butter
1 teaspoon curry powder
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
1/4 teaspoon fresh ground black pepper
1 1/2 cups chopped plum tomato
1 3/4 cups chicken broth
4 cups cooked brown basmati rice
1/2 cup Greek yogurt
1/4 cup to 1/3 cup chopped peanuts

In a large saucepan, heat oil over medium. Add onion - cook until tender, about 5 minutes. Stir in garlic - cook until fragrant, about 1 minute. Add chicken - cook until chicken is done, stirring often, about 3 to 6 minutes.

Stir in tomato paste and cook, stirring, for 1 minute. Add peanut butter, curry powder, salt, crushed red pepper and black pepper - cook 1 minute. Add chopped tomato and broth to pan - bring to a boil, reduce heat and simmer until slightly thickened, about 30 minutes. Serve mixture over rice and give each serving a dollop of yogurt and a scattering of chopped peanuts.

Makes about 4 to 6 servings.

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