Can you believe that March is already halfway over?? I haven't even had a chance to let the fact that it's March sink in yet, where is the time going? On the plus side, I have been enjoying the gorgeous weather lately, today was our first day back out to our favorite nature trail to feed the ducks. It was also a quick indication that I need to get my daughter outside and moving more because for a three year old, she sure does whine a lot about having to walk!
Anyway, I'm excited about this recipe. It was found in Cooking Light (surprised?) and it was a fun one to try because it's not normally something I would make. I've never combined these types of ingredients together, and so it was a gamble, but it turned out to be just delicious. The chicken was so flavorful and because of the peanut butter had a very velvety texture. The kids and hubs also loved it, which means I'm sold. Plus, it's rather pretty don't you think?
I'm going to post the original recipe as it appears in the magazine, but I'll tell you how I adapted it. Since I'm trying hard to keep my dinners as family friendly as possible, I cut out the red pepper flakes completely. I also didn't add the curry powder, which I know made a big difference. The biggest reason I omitted it was because I didn't have it when I thought I did, but to be completely honest, curry (at least in powder form) isn't my favorite flavor, I hope we can still be friends! I do plan to try more curry dishes in the future, but without it, this dish still came out wonderful.
This recipe makes a ton (12 servings!), I halved it for my family and there were still a lot of leftovers!
Spicy Peanut Chicken Over Rice
Found in Cooking Light August 2008 edition
1 tablespoon peanut oil
1 cup chopped onion
1 1/2 tablespoons minced garlic (about 4 cloves)
2 1/2 lbs skinless, boneless chicken breast halves, cut into 1-inch pieces
1/3 cup chunky peanut butter
1 1/2 teaspoon curry powder
1 teaspoon salt
1 teaspoon crushed red pepper
1/2 teaspoon freshly ground black pepper
1 (6 oz) can tomato paste
3 cups chopped plum tomato (about 6)
2 (14 oz) cans chicken broth
8 cups rice
3/4 cup Greek-style yogurt
1. 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 five ingredients (through tomato paste); cook one minute. 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.
Serves 12: serving size is 3/4 cups chicken mixture, 2/3 cup brown rice, and 1 tablespoon yogurt.
Per Serving: 340 calories, 7.6g fat, 30g protein, 38g carbs, 4.6g fiber, 56mg chol, 2.1 mg iron
Points per serving: 7