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PB & PEPPER CHICKEN STEW over brown rice
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: TheFresh20
| INGREDIENTS: | |
| 2 Tablespoons | olive oil |
| 1 pound | chicken breast, (boneless/skinless) |
| 1 large | yellow onion, finely chopped |
| 4 cloves | garlic, minced or pressed |
| 2 medium | carrots, shredded |
| 1 | Yukon Gold Potato, peeled and cut into 1" cubes |
| 2 teaspoons | ground cumin |
| 1 tsp | freshly ground black pepper |
| 1 teaspoon | crushed red pepper flakes |
| 1 teaspoon | salt |
| 1 cup | chicken stock |
| 2 medium | plum tomatos, (or Romas) |
| 1/2 cup | peanut butter, (creamy) |
| 1-15oz can | garbanzo beans, (chickpeas) |
| 4 cups | brown rice, made ahead of time |
DIRECTIONS:
Ahead of Time:
Make brown rice
Dinner Night:
Heat the oil over medium/high heat in a large skillet. Add the chicken and sear until lightly browned. (It won't be cooked all the way).
Remove from pan, cut into small 2” pieces and set aside.
Add the onion, garlic, carrots and potato. Sauté for 3-4 minutes until onions are almost clear.
Add the cumin, black pepper, red pepper flakes and salt. Stir together to coat.
Add the chicken broth/stock, tomatoes and seared chicken.
Cover and simmer on low/med for 10 minutes.
Combine peanut butter (or tomato paste) with beans (with liquid) and continue to simmer covered for another 10 minutes until chicken is cooked through and potatoes are soft.
Serve chicken stew over rice.
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