Caribbean Peanut Chicken

We can't describe the taste of this chicken. It has a strong peanut butter and lemon flavor which go together better than you can imagine. We will definitely be making this again so we recommend that you try it and see if you can describe the flavors. 

For this recipe you must first make a marinade. Plan to do this at least three hours before you want to cook the chicken.

(We only made half of the chicken but made extra rice and the full amount of sauce for this recipe. You can also play around with it if you want, depending on what chicken to rice ratio you want).

The original recipe:

500 grams chicken breast
1 cup (uncooked) white rice
1 onion, chopped
2 tomatoes, peeled and chopped (we used can tomatoes instead)
1 hot chilli, diced
4 Tbs smooth peanut butter
2 cups chicken broth
1 lemon
1-2 garlic cloves
1 tsp thyme
1 1/2 Tbs curry powder
2 Tbs oil
salt and pepper


Marinade: 

In a bowl or container (that can also fit your chicken), mix together the juice from 1/2 of the lemon, 1-2 garlic cloves (chopped finely or crushed), 1 tsp thyme, 1 1/2 Tbs curry powder, and 1 Tbs oil.

Cut the chicken into strips and add the the marinade. Mix around so that the chicken is fully covered and put in the refrigerator for at least three hours.



Cooking:

Preheat the oven to 350 F (180 C).

Cook the rice according to the package directions.




While the rice is cooking, heat 1 Tbs of oil in a pan on the stove. Add the chicken and cook 4-5 minutes or until brown. Remove the chicken and set aside.





Using the same pan, cook the chopped onions until lightly browned. Add the tomatoes and diced chilli. Cooked on low for another 3 minutes or so.



While the onions and tomatoes are cooking, mix the peanut butter with the chicken broth. Add this to the onion mixture. Add the chicken back into the pan. Stir well and let everything get hot through. Add the juice from the other 1/2 of lemon (to taste, we liked it with lots of lemon, you may want less). Also add a few shakes or salt and pepper.


By this time your rice should be finished. Drain and pour into an oven-safe dish.



Pour the chicken/broth mixture over the rice. Cover and bake for 15-20 minutes.








Mix well and serve. We ate ours plain but it would also go nicely with bread or salad.