Lunch · West African · 15 min
West African Peanut-Braised Chicken with Steamed Jasmine Rice and Wilted Kale
- Calories
- 644
- Protein
- 45g
- Carbs
- 72g
- Fat
- 22g
Ingredients
- 123.3 g boneless skinless chicken breast
- 0.9042 tbsp peanut butter
- 0.6053 cup tomato puree
- 0.2256 each yellow onion
- 1.8 clove garlic
- 0.9111 tsp canola oil
- 0.25 tsp cayenne pepper
- 0.2333 tsp salt
- 0.25 tsp black pepper
- 150.6 g jasmine rice
- 150.6 g kale
- 0.9067 tbsp lime juice
- 0.9 tbsp peanuts
- 0.25 tsp red pepper flakes
Method
- 01Cut chicken breast into 1-inch cubes. Season with salt, black pepper, and cayenne pepper.
- 02Heat canola oil in a deep skillet over medium heat. Add onion and garlic, sautéing for 2 minutes until fragrant.
- 03Add chicken cubes and sear until golden on all sides, about 5 minutes.
- 04Pour in tomato puree and 1/2 cup water, bringing the mixture to a simmer.
- 05Whisk in peanut butter until completely smooth and integrated into a rich sauce.
- 06Reduce heat to low, cover, and braise for 8-10 minutes until chicken reaches an internal temperature of 165°F (74°C) and the sauce thickens.
- 07Steam chopped kale until tender-crisp and wilted, then toss with fresh lime juice.
- 08Serve the braised chicken and peanut sauce over hot steamed jasmine rice alongside the wilted kale.
- 09Garnish with crushed roasted peanuts and red pepper flakes before serving.
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