Spicy Peanut Chicken Over Rice

• 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)

1. Heat oil in a Dutch oven over medium heat.
2. Add onion and garlic to pan; cook 5 minutes or until tender, stirring frequently.
3. Add chicken to pan; cook 4 minutes or until chicken is done, stirring frequently.
4. Stir in peanut butter and next 5 ingredients (through tomato paste); cook 1 minute.
5. Add tomato and broth to pan; bring to boil.
6. Reduce heat, and simmer 30 minutes or until slightly thickened, stirring occasionally.
7. Serve chicken mixture over rice; top each serving with yogurt.

peanut oil, onion, garlic, chicken, chunky peanut butter, curry powder, salt, red pepper, ground black pepper, tomato paste, tomatoes, chicken broth, brown rice

Taken from www.food.com/recipe/spicy-peanut-chicken-over-rice-316273 (may not work)