Heat oil in a Dutch oven over medium heat. Add
onion and garlic to pan; cook 5 minutes or until
tender, stirring frequently. Add chicken to pan;
cook 4 minutes or until chicken is done, stirring
frequently.
Stir in peanut butter and next 5 ingredients
(through tomato paste); cook 1 minute. Add tomato
and broth to pan; bring to a boil. Reduce heat, and
simmer 30 minutes or until slightly thickened,
stirring occasionally.
Serve chicken mixture over rice; top each serving
with yogurt. Yield- 12 servings (serving size- 3/4
cup chicken mixture, 2/3 cup brown rice, and 1
tablespoon yogurt.
