Carribean Peanut Chicken
Ashley Johnson
ingredients
- 4 chicken breasts/tofu, cubed
- 1 cup cooked, long grained rice
- 2 tbsp. peanut oil
- 1 tbsp. butter
- 1 onion, finely chopped
- 2 tomatoes, chopped
- 1 fresh green chili/jalepeno
- 4 tbsp. peanut butter
- 2 c. vegetable stock
- lemon juice, to taste
- salt & pepper
- lime wedges, fresh parsely, & peanuts to garnish
- 1 cup shredded cheddar cheese
- For the marinade:
- 1 tbsp. sunflower oil
- 1-2 garlic cloves, crushed
- 1 tsp. fresh thyme
- 1 1/2 tsp. curry powder
- juice of 1/2 lemon
directions
- 1
1. Combine all the marinade ingredients in a bowl and stir in chicken/tofu. Cover & refrigerate for 2-3 hours.
- 2
2. Cook rice & transfer to buttered casserole dish.
- 3
3. Preheat oven to 350 degrees F. Cook chicken/tofu in 1 tbsp oil.
- 4
4. Cook onion, tomatoes, & chili in remaining oil.
- 5
5. Mix the peanut butter with vegetable stock & add to onion/tomato mixture. Stir in lemon juice, season to taste. Add chicken/tofu. Spoon mixture over rice. Top with cheese. Cover & cook for 15-20 min. Serve with garnishes.
Source: Ashley
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