Peanut chicken and rice

PEANUT CHICKEN AND RICE

Ready In: 45 minutes Serves: 4–6

1 tbsp oil

2 boneless, skinless chicken breasts, thinly sliced

1 onion, chopped

3 cloves garlic, crushed

400g can chopped tomatoes

1/4 cup crunchy peanut butter

1 tbsp curry powder

large pinch of dried thyme

3 cups chicken stock

11/2 cups basmati or jasmine rice

1/2 tsp salt

This is a good Sunday night supper-type dish — you probably have everything you need in the pantry and freezer already. It’s tasty and satisfying in a risotto-ish kind of way but with a bit more zing.

Heat the oil in a large frying pan and cook the chicken until sealed on both sides, then remove to a plate. 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, mixing well to disperse the peanut butter through the mixture. Add the chicken stock and bring to a simmer. Stir in the rice and salt.

3

Return the mixture to a simmer, stir once to ensure that nothing is sticking to the bottom of the pan, then cover and reduce the heat to low. Cook for 20–25 minutes until all the liquid is absorbed and the rice is cooked. Serve with a salad or green vegetables.

TIP: This is a great first family dinner for the kids to learn to make

Extracted from Destitute Gourmet by Sophie Gray, published by Random House NZ, RRP $35.00.

Text © Sophie Gray, 2021. Photography © Todd Eyre, 2021