Spicy Peanut Chicken over Rice

Spicy Peanut Chicken over Rice

From Cooking Light

Serves 12

I T peanut oil
1 C chopped onion
1 1/2 T minced garlic
2 1/2 pounds skinless, boneless chicken breasts, cut into 1-inch pieces
1/3 C chunky peanut butter
1 1/2 t yellow curry powder
1 t salt
1 t crushed red pepper flakes
1/2 t freshly ground black pepper
1 (6 oz) can tomato paste
3 C chopped plum tomato
2 (14 oz) cans fat-free less-sodium chicken broth
8 C hot cooked brown rice
3/4 C 2% Greek-style yogurt

Heat oil in a dutch oven over medium heat. Add onion and garlic to pan; cook 5 minutes ot until tender, stirring frequently. Add chickent o pan, cook 4 minutes or until chicken is done, stirring frequently. Stir in peanut butter and next 5 ingredients (through tomato paste); cook 1 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.