total time: 1 hour
- THE RICE:
- 1 cup uncooked jasmine rice
- 1 1/2 cups water
- 1/8 tsp salt
- THE CHICKEN:
- 1 pound ripe tomatoes, chopped
- 1 yellow onion, chopped
- 1 serrano pepper, chopped
- 4 garlic cloves, peeled
- 2 TBSP peanut oil
- salt & freshly ground black pepper
- 4 boneless skinless chicken breasts (about 8 ounces each)
- 1/2 cup natural peanut butter
- MAKE THE RICE:
- Stir together the rice, 1 1/2 cups water, and salt in a saucepan over medium-high heat and bring to a boil.
- When water begins boiling cover the pan and reduce the heat to low. Simmer over low heat, WITHOUT REMOVING THE LID, for 10 minutes.
- Turn off the heat and let the rice sit on the stove, KEEPING THE LID ON, while you make the chicken.
- MAKE THE CHICKEN:
- Add the tomatoes, onion, serrano, and garlic to a food processor or blender and pulse until everything is finely chopped.
- Heat the peanut oil in a large saute pan over medium-high heat. When the oil is hot add the tomato mixture to the pan and cook, stirring often, for about 5 minutes.
- Stir in 1 tsp salt, 1/2 tsp black pepper then lay the chicken breasts in the pan and bring to a boil.
- When the liquid in the pan begins boiling cover the pan and reduce the heat to medium-low.
- Simmer, while covered, over medium-low heat for about 10 minutes.
- Flip the chicken breasts over then place the lid back on the pan and simmer until chicken is cooked through, 10 to 15 more minutes.
- When the chicken is cooked transfer the chicken to a serving plate and set aside leaving any sauce in the pan.
- Stir the peanut butter into the sauce and simmer over low heat, stirring often, until well combined and heated through, about 5 minutes.
- Taste the sauce and season with additional salt & pepper as needed. Pour the sauce over the chicken and serve with the steamed rice.