15 Jul

Peanut chicken and rice

Published: 2016-07-15
Peanut chicken and rice

This dish makes a little chicken go a long way and you’ll probably have everything else you need in the pantry and freezer already. It’s tasty and satisfying.

How to make

Heat the oil in a large saucepan. 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 – mix well to disperse the peanut butter 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 reduce the heat and cover – cook for 20 minutes on low then check to see if all the liquid is absorbed and the rice is cooked. If the rice is not cooked add some more water, put lid back on and return to stove until it is.

Serve with a salad or green vegetables.

This recipe serves 4 to 6 people.


Cook’s tip

Buy boneless chicken only when on special – ideally under $14 per kg – it doesn’t taste different if it costs more, it just costs more.

Tinned tomatoes are a great pantry staple, and can be added to soups, and stews to stretch them, while adding extra flavour and vitamins.

Add frozen or fresh vegetables to this dish if you have them.

What you will need:

  • 1 tbsp oil
  • 2 boneless skinless chicken breasts thinly sliced
  • 1 onion chopped
  • 3 garlic cloves crushed
  • 1 400g can of chopped tomatoes
  • ¼ cup crunchy peanut butter
  • 1 tbsp curry powder
  • 3 cups chicken stock
  • 1½ cups basmati or jasmine rice
  • Large pinch of thyme
  • ½ tsp salt