Recipes
Spicy Peanut Chicken with Rice By: Kay W.
Recipe Story
Our 18-year-old daughter, Kyra, has cystic fibrosis. She loves this recipe, and it has always been a "go to" recipe for when company is coming. It is easy! As a vegetarian, I add pan fried tofu to mine, and the rest of the family has the chicken.
Ingredients
- 1 tsp cumin
- 1/4 tsp cinnamon
- 4 chicken breast halves
- 1 Tbsp canola oil
- 1 medium onion, sliced
- 28 oz plum tomatoes, drained and chopped, juice reserved
- 1/4 c creamy peanut butter
- 1/4 c cilantro
- 2 garlic cloves
- 1/2 tsp salt
- 1/4 tsp crushed red pepper
- 4 c cooked rice, preferably jasmine
- Add All Ingredients
Directions
Combine cumin and cinnamon; rub onto the chicken.
In a 12-inch nonstick skillet, heat oil over med-high heat; add chicken and onion, and cook until light brown (about 5 minutes per side).
In a blender, puree reserved tomato juice, peanut butter, cilantro, garlic, salt and crushed red pepper until smooth.
Pour pureed mixture and chopped tomatoes over chicken; heat to boiling. Reduce heat; cover and simmer about 40 minutes, or until chicken is cooked through.
Garnish with cilantro sprigs.
TIPS/NOTES
*FOR ADDED CALORIES: Add toasted coconut. Also, you can substitute half and half mixture of water and coconut milk when cooking rice.
Nutritional Information
- Servings: 4
-
Amount per serving:
- Calories: 897
- Fat: 15 g
- Sodium: 770 mg
- Protein: 31 g
- Calcium: 89 mg
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