ingredients
- 12 oz. skinless, boneless chicken breast halves, chopped
- 1 large onion, chopped
- 1-1/2 tsp. chili powder
- 1-1/2 tsp. ground ginger
- 1/4 tsp. cayenne pepper
- 1 Tbsp. olive oil
- 1 Tbsp. all-purpose flour
- 1 14-oz. can unsweetened coconut milk
- 1 Tbsp. peanut butter
- 1 15- to 19-oz. can cannellini beans, rinsed and drained
- 3 medium carrots, shredded
- 1 stalk celery, sliced
- 1 medium green onion, sliced
- 5 cloves garlic, minced
- 2 Tbsp. chopped fresh basil
- Hot cooked jasmine rice
- Fresh basil and sliced jalapeños (optional)
directions
1. In large saucepan cook chicken, onion, chili powder, ginger, 1/2 teaspoon salt, 1/2 teaspoon pepper, and the cayenne pepper in hot oil over medium heat 6 to 8 minutes or until chicken is no longer pink. Stir in flour and cook 1 minute more. Stir in coconut milk, peanut butter, and 1 cup water. Bring to boiling, stirring occasionally.
2. Stir in beans, carrots, celery, green onion, garlic, and chopped basil. Return to boiling; reduce heat. Simmer, covered, 10 minutes. Serve with rice. Top with basil leaves and sliced jalapeños. Makes 4 (1-3/4-cup) servings.
Image and Recipe Credit: http://www.bhg.com
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