Spicy Peanut Chicken with Rice

Our 18-year-old daughter, Kyra, has cystic fibrosis. She loves this recipe, and it has always been a "go to" recipe for when company is coming. It is easy! As a vegetarian, I add pan fried tofu to mine, and the rest of the family has the chicken.

By: Kay W.

Nutrition information

Servings: 4

Amount per serving

  • 897
  • 770mg
  • 31g
  • 89mg


  • 1 tsp cumin
  • 1/4 tsp cinnamon
  • 4 chicken breast halves
  • 1 Tbsp canola oil
  • 1 medium onion, sliced
  • 28 oz plum tomatoes, drained and chopped, juice reserved
  • 1/4 c creamy peanut butter
  • 1/4 c cilantro
  • 2 garlic cloves
  • 1/2 tsp salt
  • 1/4 tsp crushed red pepper
  • 4 c cooked rice, preferably jasmine


Step 1
Combine cumin and cinnamon; rub onto the chicken.

Step 2
In a 12-inch nonstick skillet, heat oil over med-high heat; add chicken and onion, and cook until light brown (about 5 minutes per side).

Step 3
In a blender, puree reserved tomato juice, peanut butter, cilantro, garlic, salt and crushed red pepper until smooth.

Step 4
Pour pureed mixture and chopped tomatoes over chicken; heat to boiling. Reduce heat; cover and simmer about 40 minutes, or until chicken is cooked through.

Step 5
Garnish with cilantro sprigs.