Spicy Peanut Chicken Over Rice - cooking recipe

Ingredients

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)

Preparation

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