Recipe modified from http://www.cookinglight.com/food/recipe-finder/peanut-butter-recipes/spicy-chicken-over-rice-peanut-butter-recipe Ingredients: 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 2/3 cup chunky peanut butter 2 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 Directions:
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 uncovered for 20-30 minutes or until slightly thickened, stirring occasionally.
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