Once again - it ticks all of my top boxes: inexpensive, quick to make, delicious and all of the family will eat it without complaint - usually going back for seconds.... and we usually have left overs for the MOTH to take to work. Win-win-win, and so on....! I couldn't get a 'pretty' picture of tonight's dinner, so I have 'borrowed' Sophie's. (Is that illegal now? I can't keep up!). I don't put extra peanuts on ours :)
- Peanut Chicken and Rice
- 1 tablespoon oil
- 2 boneless and skinless chickenbreasts, thinly sliced
- 1 onion, chopped
- 3 cloves garlic, crushed
- 400g can chopped tomatoes
- 1/4 cup crunchy peanut butter
- 1 tablespoon curry powder
- 3 cups chicken stock
- 1 1/2 cups basmati or jasmine rice
- 1 large pinch thyme
- 1/2 teaspoon salt
Heat the oil in a large saucepan. Cook the chicken slices until sealed (slightly brown) 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, curry powder and thyme and mix well to disperse the peanutbutter through the mixture.
Add the chicken stock and bring to the boil. When the mixture is boiling stir in the salt and rice. Return the mixture to the boil then cover and reduce the heat. Cook for 20 minutes on low, then check to see if all the liquid is absorbed and the rice is cooked. (I often turn it off early and let it sit -watch out, it likes to stick to the bottom!) Serve with a salad or green vegetables, and of course, natural yoghurt!
Add the chicken stock and bring to the boil. When the mixture is boiling stir in the salt and rice. Return the mixture to the boil then cover and reduce the heat. Cook for 20 minutes on low, then check to see if all the liquid is absorbed and the rice is cooked. (I often turn it off early and let it sit -watch out, it likes to stick to the bottom!) Serve with a salad or green vegetables, and of course, natural yoghurt!
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