Chilli peanut chicken with rice
Spice up dinner with this Chilli Peanut Chicken with Rice recipe! Succulent chicken thighs simmered in a rich tomato and peanut butter sauce, infused with cumin and coriander, served with fragrant basmati rice, green beans, and a kick of red hot chili peppers. Ready for a flavor explosion? Try this easy, mouth-watering dish!
- 01 May 2024
- Cook time 45 min
- Prep time 15 min
- 4 Servings
- 13 Ingredients
Chilli peanut chicken with rice is a delightful and savory dish that combines the rich, creamy taste of peanut butter with the spicy kick of red hot chili peppers. This recipe is perfect for those looking to spice up their meal routine with a hearty and flavorful dish. Served over basmati rice, this meal is both satisfying and delicious, making it a favorite for family dinners or impressing guests.
Ingredients:
Instructions:
- Finely chop the onion and garlic.
- Trim and cut the green beans into 1-inch pieces.
- Roughly chop the peanuts.
- Finely chop the chili peppers (remove seeds if you prefer less heat).
- Rinse 1 cup of basmati rice under cold water until the water runs clear.
- In a medium saucepan, combine the rice with 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and rice is tender.
- Once cooked, fluff with a fork and set aside.
- Heat 1 tbsp of olive oil in a large pan or skillet over medium-high heat.
- Season the chicken thighs with salt and pepper.
- Add the chicken to the pan and cook for 5-7 minutes on each side, until browned and cooked through. Remove from the pan and set aside.
- In the same pan, add the chopped onion and cook until softened and translucent, about 3-4 minutes.
- Add the minced garlic, ground cumin, and dried coriander. Cook for an additional 1-2 minutes, until fragrant.
- Add the canned tomatoes and chicken gravy to the pan. Stir to combine.
- Add the peanut butter and stir until well incorporated.
- Bring the mixture to a simmer and return the chicken thighs to the pan. Cook for another 10 minutes, allowing the flavors to meld together.
- Add the green beans and chopped peanuts to the pan. Stir and cook for another 5 minutes, or until the green beans are tender-crisp.
- If using, add the chopped chili peppers and cook for an additional 2 minutes.
- Divide the cooked rice among serving plates.
- Spoon the chilli peanut chicken over the rice.
- Garnish with additional chopped peanuts or fresh herbs if desired.
- Serve hot and enjoy your delicious chilli peanut chicken with rice!
Tips:
- Marinate the chicken thighs in a bit of olive oil, cumin, and coriander for at least 30 minutes before cooking to enhance flavor.
- Use freshly ground cumin and coriander for a more robust taste.
- Adjust the amount of red hot chili peppers according to your spice tolerance.
- For a richer sauce, use full-fat coconut milk instead of chicken gravy.
- Toast the peanuts before adding them to the dish to bring out their natural oils and enhance their flavor.
- Ensure the green beans are cooked just until tender to retain their bright color and slight crunch.
- Serve with a wedge of lime for a fresh, tangy contrast.
This Chilli peanut chicken with rice is not only easy to make but also delectable and nutritious. The blend of spices, peanut butter, and chicken creates a unique flavor profile that will leave everyone wanting more. Serve it hot over basmati rice for a complete meal that’s sure to become a staple in your recipe collection.
| Nutrition Facts | |
|---|---|
| Serving Size | 460 grams |
| Energy | |
| Calories 500kcal | 20% |
| Protein | |
| Protein 27g | 17% |
| Carbohydrates | |
| Carbohydrates 36g | 10% |
| Fiber 6g | 16% |
| Sugar 9g | 9% |
| Fat | |
| Fat 33g | 39% |
| Saturated 7g | 24% |
| Cholesterol 100mg | - |
| Vitamins | |
| Vitamin A 70ug | 8% |
| Choline 80mg | 15% |
| Vitamin B1 0.93mg | 78% |
| Vitamin B2 0.38mg | 29% |
| Vitamin B3 10mg | 60% |
| Vitamin B6 0.84mg | 50% |
| Vitamin B9 110ug | 27% |
| Vitamin B12 0.62ug | 26% |
| Vitamin C 60mg | 64% |
| Vitamin E 3.00mg | 20% |
| Vitamin K 44ug | 36% |
| Minerals | |
| Calcium, Ca 120mg | 10% |
| Copper, Cu 0.44mg | 0% |
| Iron, Fe 4.93mg | 45% |
| Magnesium, Mg 100mg | 25% |
| Phosphorus, P 340mg | 27% |
| Potassium, K 890mg | 26% |
| Selenium, Se 27ug | 47% |
| Sodium, Na 530mg | 36% |
| Zinc, Zn 2.69mg | 24% |
| Water | |
| Water 360g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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