Ingredients

• 4 teaspoons extra-virgin olive oil, divided
• 2 pounds boneless, skinless chicken breasts, trimmed of fat and cut into bite-size pieces
• 1/4 teaspoon salt
• Pinch of freshly ground pepper
• 1 large onion, chopped
• 1 red bell pepper, chopped
• 6 plum tomatoes, chopped
• 1/4 cup chopped fresh parsley
• 4 cloves garlic, minced
• 1/4 cup dried shrimp, or 3 tablespoons fish sauce (see Notes), optional
• 1/4 cup roasted peanuts
• 1 14-ounce c reduced-sodium chicken broth
• 3/4 cup “lite” coconut milk

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Cooking Directions

Step 1

Heat 2 teaspoons oil in a Dutch oven over medium-high heat. Add chicken, salt and pepper and saute, stirring often, until cooked through, about 5 minutes. Transfer to a medium bowl and set aside.

Step 2

Heat the remaining 2 teaspoons oil in the pot over medium heat. Add onion and bell pepper and cook, stirring occasionally, until softened, 3 to 5 minutes. Add tomatoes, parsley and garlic, reduce to a simmer and cook, stirring occasionally, until thick and bubbly, 10 to 15 minutes.

Step 3

Meanwhile, place dried shrimp (if using) in a food processor and process until finely ground. Transfer to a small bowl. Add peanuts to the processor and process until finely ground. Combine the ground shrimp (or fish sauce), if using, with the ground peanuts.

Step 4

Add broth, coconut milk and the peanut mixture to the pot. Increase heat to medium, bring to a simmer and cook, stirring occasionally, until slightly thickened, 10 to 15 minutes. Add the reserved chicken and cook until heated through, about 2 minutes.