Braised Chicken with Peanut Sauce

Braised Chicken with Peanut Sauce

Ingredients:

2 t olive oil
6 (1/4 lb.) chiken breast halves, it didn't say so I used boneless/skinless
1 Lg onion, chopped
2 garlic cloves, minced
1 yellow bell pepper, chopped and seeded
1/2 t ground cumin
1/2 t curry powder
1/2 t dried oregano
1/4 t crushed red pepper
1 C reduced sodium chicken broth
1/2 (6 oz can) tomato paste
1/4 Cup reduced fat peanut butter, OK, I used the regular Skippy.
2 t lemon juice
3 C hot cooked white rice
3 T chopped dry roasted peanuts

Directions:
1. Heat the oil in a nonstick Dutch oven over medium high heat. Add the chicken and cook until lightly browned, about 2 minutes on each side. Tranfer to a plate.
2. Add the ohnion and garlic to the Dutch oven and cook, stirring occasionally, until golden, about 7 minutes. Add the bell pepper, cumin, curry powder, oregano, and crushed red pepper; cook, stirring occasionally, until fragrant , about 2 minutes.
3. Add the broth and tomato paste; bring to a boil, stirring to scrape any browned bits from the bottom of the pan. Add the chicken. Reduce the heat and simmer, covered, until the chicken is cooked through, about 15 minutes.
4. Combine the peanut butter with some of the liquid from the Dutch oven; mix to form a smooth paste. Stir the peanut butter mixture into the Dutch oven and bring to a simmer , stirring constantly. Stir in the lemon juice. Serve with the rice and sprinkle with the peanuts.

My notes:
I loved this one! I'm a big peanut butter junkie so this one was right up my alley. The combo of spices, peanut butter and lemon juice was amazing. Will definitely be making this again.