Spicy Peanut Chicken with Rice By: Kay W.
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.
- 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
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.
*FOR ADDED CALORIES: Add toasted coconut. Also, you can substitute half and half mixture of water and coconut milk when cooking rice.
- Servings: 4
Amount per serving:
- Calories: 897
- Fat: 15 g
- Sodium: 770 mg
- Protein: 31 g
- Calcium: 89 mg
The content on Chef4CF.com is for informational purposes only and is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Brand names of any ingredients in a recipe on this site are the intellectual property of their respective owners. The ingredient brands mentioned on this site are for reference only and no brand has endorsed or sponsored Chef4CF.com and no affiliation exists. If desired, generic ingredients that have equivalent nutritional value to the brand name ingredients can be substituted.