Curried White Rice & Tangy Chopped Chicken |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I modified a recipe for a cold rice chicken dish, by omitting the mayonnaise dressing and the result was delicious. The test was when my picky 15-year old son came into the kitchen asking what smells good? , and then he ate every bite. The flavor of the rice is a gentle mild curry with a hint of lemon,and very light. The chicken and peppers are just slightly seasoned to retain their natural flavors. Ingredients:
1 -2 lb cooked boneless skinless chicken breast (chopped or cubed) |
14 ounces chicken broth (i used the broth made from boiling the chicken) |
1/2 cup water |
2 cups instant rice |
1 teaspoon tarragon |
1 teaspoon curry |
1 teaspoon ginger |
1 tablespoon lemon juice (i used fresh) |
1/4 cup olive oil |
1/2 teaspoon garlic powder |
1 small yellow onion |
1 bell pepper, chopped |
1 red pepper, chopped |
Directions:
1. Combine in large deep saucepan 1 1/2 cups of chicken broth, water, tarragon, curry, ginger and lemon juice.
2. Add instant rice, bring to boil and remove from heat and cover and let stand 5-7 minutes. (Note: follow package directions for the correct rice and liquid measurement amounts and adjust if necessary).
3. In small saucepan, heat olive oil over medium and sauté onion 1 minute, add peppers and sauté 1 minute longer.
4. Stir in cooked chicken,remaining chicken broth (about 2-4 Tablespoons)and add garlic powder, and simmer covered for 1-2 minutes until heated through (watch so peppers don't get overcooked).
5. Spoon chicken and vegetables over the rice and serve warm. Garnish with lemon slices (optional).
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