Thursday, March 25, 2010

Spicy Peanut Chicken

Spicy Peanut Chicken

1 Tbsp canola oil
1 cup onion, chopped
3 cloves garlic minced
2 1/2 pounds Chicken breast, skinless, boneless, cubed or pork loin
4 Tbsp or 1/4 cup smooth peanut butter
1 1/2 tsp curry powder
1 tsp table salt
1 tsp ground red pepper
1/2 tsp black pepper
6 oz canned tomato paste
28 oz canned tomatoes, diced
4 cups fat-free chicken broth
3/4 cup plain fat-free yogurt
8 cups cooked brown rice

Heat oil in dutch oven over med heat
Add onions and garlic; cook 5 minutes or until tender
Add chicken and cook 4 minutes or until cooked
Stir in peanut butter through tomato paste and cook 1 minute
Add tomatoes and broth, bring to a boil, reduce to a simmer and cook 30 minutes stirring occasionally
Serve with yogurt and rice

Serves 12

I also add diced zucchini and/or celery if I have it on hand. Cubed cauliflower is good too. I like to double everything except the meat so it's lower in "thingies" and still tastes just as good.

Recipe tastes better the next day. Freezes well (do not add yogurt before freezing)

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