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Spicy Peanut Chicken Over Rice | www.tasteandtellblog.com

Normally, I adopt the saying from Auguste Gusteau in the animated film – Ratatouille – “Anyone Can Cook.” In fact, I’ve been saying that for years and years. Whenever anyone would comment on how I tried so many different recipes, or how I enjoyed cooking in general, I’ll always say that anyone can cook. All it takes is being able to follow a recipe, but really, anyone can do it.

I used to say that, at least. I’m beginning to wonder if it’s really true now! I’ve been on a bit of a cooking slump. I made sloppy joes that were too salty, jerk kabobs that were too spicy, and don’t even get me started on when I try to make a curry. I don’t know what it is about me and curry, but we just don’t mix. I’ve only made one in the last little while that has been good – for some reason, this is a dish that I just cannot make. Maybe it’s a mental thing because I know my husband doesn’t like it, and for some reason, that affects my cooking skills. I don’t know, but this was another curry that turned out to be eh. First of all, I couldn’t even taste the peanut butter in it at all. Second of all, I think all the spices cooked out, because there really was no flavor to this dish. Then third, the chicken just cooked way too long and ended up dried out, even though it was covered in liquid. The meal was edible, but definitely not what I was hoping for.

I still really do believe that anyone can cook – but maybe sometimes it takes some practice – or the perfect recipe!!

Spicy Peanut Chicken Over Rice
from Cooking Light August 2008

serves 12

total time: about an hour

1 tablespoon peanut oil
1 cup chopped onion (about 1 medium)
1 1/2 tablespoons minced garlic (about 4 cloves)
2 1/2 pounds skinless, boneless 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
1/2 teaspoon freshly ground black pepper
1 (6-ounce) can tomato paste
3 cups chopped plum tomatoes (about 6 tomatoes)
2 (14-ounce) cans fat-free, less sodium chicken broth
8 cups cooked brown rice
3/4 cup Greek-style yogurt

Heat oil in a Dutch oven over medium heat. Add the onion and garlic and cook until tender, about 5 minutes. Add the chicken to the pan, cook until chicken is done, stirring frequently.

Stir in the peanut butter, curry powder, salt, red pepper, black pepper and tomato paste; cook 1 minute. Add the tomatoes and the chicken broth to the pan and bring it to a boil. Reduce the heat and simmer for 30 minutes or until slightly thickened, stirring occasionally.

Serve chicken over rice and top with the Greek yogurt.

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13 Responses to Spicy Peanut Chicken Over Rice

  1. newlywed says:

    Oh no! Few things disappoint me more than a dish gone awry! Better luck next time?

  2. Pam says:

    I think you are right on spot! Someone once told me anyone who can read, can cook. That's not so true, I think. It takes practice and a little "know how" and using the right recipe helps the most. You just never know when cooking something for the first time. Your chicken dish looks delicious to me though. I'm not a big curry fan either but love the PB with this.

  3. Kim says:

    It's tough when recipes doesn't work out, but in a way it's kinda of a good thing. We always learn from our mistakes. It's what makes us better cooks. I'm sure you'll pick the perfect curry recipe one day! This one does look delicious though.

  4. Merut says:

    At least it looks delicious.

  5. Rosa's Yummy Yums says:

    That looks good!



  6. kat says:

    Oh, I think curry is a tough one. I have cooked so many bad ones & bland ones. It took us a couple years to find a few recipes for it we really like.

  7. Kara says:

    I made a variation of this for a recent daring cooks challenge, but I used a more authentic recipe that called for more peanut butter and less tomato. It's on my blog here .. I highly recommend it. It's one that my housemate had triple servings of. 🙂


  8. La Cuoca says:

    I literally made this last week, and I had to add extra peanut butter, fresh peanuts(for that added crunch), and a heck of a lot of Sriracha and a little Thai Chili sauce. It ended up being delicious. I guess you just have to keep tasting until it turns out the way you want it to

  9. Joanne says:

    Oh babe if there's one thing you can DEFINITELY do it is cook. I think it's just this version of the PB sauce…I've never had it with tomatoes before. If you want I can send you a FANTASTIC PB curry sauce recipe. It will knock your socks off and definitely redeem this!

  10. Monet says:

    You are a great cook…but I also struggle with peanut sauces. For whatever reason, I can't make them taste nearly as good as when I order out. You will find the perfect recipe I'm sure, and then you will become the peanut sauce queen!

  11. Abby says:

    It's definitely not you. We all have those moments!

  12. brannyboilsover.com says:

    Um, yum!!

  13. The Comfort of Cooking says:

    This looks like a delicious and easy weeknight meal! Great job, Deborah, and thanks for sharing this excellent recipe!

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