What You Need:
1 onion, diced
1 C of white rice
1 2/3 C of chicken broth
1 lb. chicken breasts
1 red bell pepper, cored, seeded and sliced
1 1/3 C of milk
4 garlic cloves, minced
1/2 t cayenne pepper
1/2 t of salt
6 T of creamy peanut butter
4 tomatoes, diced
1 sweet potato, cut into cubes
1 (5 oz.) pkg. frozen spinach
How to Make It:
Spray the inside and the underneath of the lid of a cast iron Dutch oven well with cooking spray.
Preset the oven temperature to 450 degrees allowing the oven to preheat.
Spread the onions over the bottom of the pan.
Place the rice into the pan and pour the broth over the rice.
Stir to coat the rice and then spread into an even layer.
Lay the chicken over the rice and top the chicken with the bell pepper slices.
Pour the milk into a small mixing bowl.
Whisk in the garlic, cayenne and salt.
Ad the peanut butter and stir until the peanut butter dissolves.
Pour the mixture over the top of the chicken and peppers.
Layer in the tomatoes, then the potatoes and top with spinach.
Cover and bake 45 minutes or until the chicken is cooked through.
Makes 4 servings
There are many variations to this recipe. Instead of using regular milk use coconut milk and substitute red pepper flakes for the cayenne pepper. Instead of adding rice use an extra sweet potato or sliced white potato. You can also add tiny shrimp along with the chicken for an extra addition.
Preparation Time: approximately 15 minutes
Baking Time: approximately 45 minutes
Total Time: approximately 1 hour
Nutritional Information: (approximate values per serving)
Calories 426; Fat 15g; Carbohydrates 33g; Cholesterol 39 mg; Sodium 626 mg; Protein 27g;
Fiber 9g
