SPICY PEANUT CHICKEN OVER RICE!! MMMMMMM!

I love to try new things but I really wasn't sure about having peanut butter in my sauce! This recipe was a hit in our house and I hope it becomes one in yours!!!! Loved it!!

Spicy Peanut Chicken over Rice

Serves 12 (I cut recipe in half seeing there is only 2 of us in the house)however, it can be frozen up to a month!!
2/3c rice, 3/4c chicken mixture per serving.

NI: Calories 340, Fat 7.6g, Fiber 4.6g

Ingredients:

1 tbsp peanut oil
1c chopped onion (about 1 medium)
1 1/2c tbsp minced garlic (about 4 cloves)
2 1/2 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
1/3c chunky peanut butter
1 1/2 tsp curry powder
1 tsp salt
1 tsp crushed red pepper ( I only used 1/4 tsp in 6 serv) can be quite hot!
1/2 tsp freshly ground black pepper
1 (6oz) can tomato paste
3c chopped plum tomato (about 6 tomatoes)(I used drained diced tomatoes and added some MILD but still spicy ROTEL tomatoes to add zip)!
2 (14oz) cans fat-free, less sodium chicken broth
8c hot cooked brown rice
3/4c 2% Greek-style yogurt (such as fage) ( I used fat-free plain yogurt on Davids..forgot to put it on mine..lol) so not in pic.

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 paste0; cook 1 minute. Add tomato and broth to pan' bring to a boil. Reduce heat, and simmer 30 minutes or until slightly thickened, stirring occasionally. Serve chicken mixture over rice; top each serving with yogurt.

It is time to indulge.....mmmmmhmmmm good!