Monday, May 23, 2011

spicy peanut chicken over rice









It was my neighbor friend Shannon's night to cook. This was our family's very last meal swap meal and it ended on a terrific note. This dish is DELICIOUS! I thoroughly enjoyed every bite. Myrecipes.com gave it 5 stars. Two weeks and one day until Shannon takes us to the airport!

spicy peanut chicken over rice (Cooking Light recipe found at myrecipes.com)
1 tablespoon peanut oil
1 cup chopped onion (about 1 medium)
1 1/2 tablespoons minced garlic, about 4 cloves
2 1/2 pounds skinless, boneless 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
1/2 teaspoon freshly ground black pepper
1 (6 ounce) can tomato paste
3 cups chopped plum tomato, about 6 tomatoes
2 (14 ounce) cans fat-free, less-sodium chicken broth
8 cups hot cooked brown rice
3/4 cup 2% Greek-style yogurt
cilantro to garnish
Heat oil in a Dutch oven over medium heat. Add onion and garlic to pan; cook 5 minutes or until tender, stirring frequently. Add chicken to pan; cook 4 minutes or until chicken is done, stirring frequently. Stir in peanut butter and next 5 ingredients (through 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.

What Shannon has to say- she doubled everything for our meal swap except she tripled the peanut butter and curry. She used one whole large can of whole tomatoes which she chopped by hand and because of the juice she did not double the broth. She did not use the yogurt and it was just great without it!

1 comment:

  1. You mean I might have gotten a Hall of Fame? Hooray.

    ReplyDelete