Ingredients:
1 onions, chopped
4 boneless skinless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon ground black pepper
1 (15 ounce) cans diced tomatoes, drained and juices reserved
3 tablespoons peanut butter
1/4 cup packed fresh cilantro
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
hot cooked brown rice or cooked barley
Directions:
Coat a large skillet with nonstick spray and warm over med-high heat.
Add the onion and cook, stirring, for 5 minutes, or til softened.
Add the chicken to the skillet and cook 3-4 minutes on each side or til browned.
Meanwhile in a blender combine the reserved tomato juice, salt, paprika, pepper, peanut butter, cilantro, garlic, and red-pepper flakes.
Blend til smooth.
Pour over the chicken and add the tomatoes.
Bring to a boil over high heat.
Reduced heat to low, cover, and simmer for 25 minutes. Serve over rice or barley.
Servings: 4
Time preparation: 20 min.
Time total: 45 min.