Spicy Peanut Chicken over Rice

Ingredients

• 1 tablespoon peanut oil
• 1 cup chopped onion (about 1 medium)
• 1 1/2 teaspoons minced garlic
• 2 1/2 lbs boneless skinless 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 flakes
• 1/2 teaspoon ground black pepper

• 1 (6 ounce) can tomato paste
• 3 cups chopped plum tomatoes (about 6 tomatoes)

• 2 (14 ounce) cans reduced-sodium fat-free chicken broth
• 8 cups hot cooked brown rice
• 3/4 cup 2% Greek yogurt (such as Fage)

Directions

1. 1

   Heat oil in a Dutch oven over medium heat.

2. 2

   Add onion and garlic to pan; cook 5 minutes or until tender, stirring frequently.

3. 3

   Add chicken to pan; cook 4 minutes or until chicken is done, stirring frequently.

4. 4

   Stir in peanut butter and next 5 ingredients (through tomato paste); cook 1 minute.

5. 5

   Add tomato and broth to pan; bring to boil.

6. 6

   Reduce heat, and simmer 30 minutes or until slightly thickened, stirring occasionally.

7. 7

   Serve chicken mixture over rice; top each serving with yogurt.