Chilli peanut chicken with rice
Chilli peanut chicken with rice combines succulent chicken thighs in a rich, spicy peanut sauce, served over fluffy basmati rice. This dish balances the creaminess of peanut butter with the heat from red chili peppers for a satisfying meal.
Cook time 45 min
Prep time 15 min
Ingredients:
1 can canned tomatoes1.50 cups chicken gravy
2 tbsp peanut butter
1 tbsp olive oil
4 chicken thighs
1 onion
2 garlic cloves
2 tsp ground cumin
1 tsp dried coriander
1 cup basmati rice
3/4 cup green beans
1/3 cup peanuts
2 red hot chili peppers
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.
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!
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.
Chilli peanut chicken with rice FAQ:
Cook the chicken thighs for about 5-7 minutes on each side over medium-high heat, or until they are browned and cooked through. It’s important to ensure they reach an internal temperature of 165°F (75°C).
You can substitute basmati rice with jasmine rice or long-grain white rice. Adjust the cooking time as necessary, as different rice varieties have different water absorption rates.
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat thoroughly before serving.
Yes, you can adjust the spice levels by adding more red hot chili peppers or using a spicier variety. You can also add a pinch of cayenne pepper for an extra kick.
Cook the green beans for about 5 minutes until they are tender-crisp. They should maintain a bright green color and slight crunch for the best texture.
Cooking 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.
Nutrition Facts
4 ServingsCalories 500kcal
Protein 27g
Carbohydrates 36g
Fiber 6g
Sugar 9g
Fat 33g
More recipes
Teriyaki chicken and vegetable stir-fry
Quick and delicious Teriyaki chicken stir-fry with mixed vegetables.
05 May 2026Gluten-free chicken and corn pasta
Quick and easy gluten-free chicken and corn pasta dish.
05 May 2026Gluten-free olive oil pasta
Quick and easy gluten-free olive oil pasta ready in under 20 minutes.
05 May 2026Roast cherry tomato and rocket pesto spaghetti
A vibrant spaghetti dish with roasted tomatoes and rocket pesto.
05 May 2026Strips of beef with green curry risotto
Enjoy tender beef strips over creamy green curry risotto.
05 May 2026