Spicy Peanut Chicken / Lamb with rice Ingredients: 1 tablespoon peanut oil 1 cup onion chopped (about 1 medium) 1 1/2 tablespoons minced garlic (about 4 cloves) 2 1/2 pounds skinless, boneless chicken breast halves, properly cut into 1-inch pieces / Lamb pieces prefereably boneless 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- Greek-style yogurt if available Preparation 1. Heat oil in a oven over medium heat. 2. 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. 3. Stir in peanut butter and next 5 ingredients (through tomato paste); cook 1 minute. 4. 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.
Posted on: Sun, 03 Aug 2014 02:02:58 +0000
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