Spicy Peanut Chicken over Rice
Epicurious Editor
This recipe makes enough to freeze leftovers, which keep for up to a month. Spoon single servings into airtight containers; thaw overnight in the refrigerator, and reheat in a saucepan. You can increase the crushed red pepper, if you like; a dollop of yogurt on top balances the spiciness.
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
- 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 (such as Fage)
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