Peanut Chicken and RiceServes:
This is a good Sunday night supper type dish – you probably have everything you need in the pantry and freezer already. Its tasty and satisfying in a risotto-ish kind of way but with a bit more zing.
- 1 tbsp oil
- 2 boneless, skinless, chicken breasts, thinly sliced
- 1 onion, chopped
- 3 cloves garlic, crushed
- 1 400 can chopped tomatoes
- ¼ cup crunchy peanut butter
- 1 tbsp curry powder
- 3 cups chicken stock, made from stock powder
- 1½ cups basmati or jasmine rice
- a large pinch of thyme
- ½ tsp salt
- seasonal vegetables to serve
Heat the oil in a large frying pan and cook the chicken until sealed then set aside. Add the onion and garlic to the pan and cook till soft.
Return the chicken to the pan and mix in the tomatoes, peanut butter and curry powder and mix well to disperse the peanut butter through the mixture. Add the chicken stock and bring to a simmer. Stir in the salt and rice.
Return the mixture to a simmer, stir once to ensure nothing is sticking to the bottom of the pan, then cover and reduce the heat to low. Cook for 20-25 minutes until all the liquid is absorbed and the rice cooked. Serve with a salad or green vegetables.
This is a great first family dinner for the kids to learn to make.