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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 24 |
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From Chatelaine magazine. Ingredients:
2 carrots |
1 small red onion |
4 chicken thighs |
1/4 cup long-grain rice |
2 teaspoons curry powder |
1 teaspoon cumin |
4 cups chicken broth |
1 cup frozen peas |
2 green onions, thinly sliced |
Directions:
1. Peel and thinly slice carrots, then cut into strips. Chop red onion.
2. Oil a large saucepan and place over medium heat. When hot, add onion and stir occasionally until it starts to soften, about 3 minute.
3. Meanwhile, slice chicken into bite-sized pieces. Then add to onion along with the potato and rice. Sprinkle with curry powder and cumin. Cook, stirring, for 1 minute
4. Pour in broth and 2 soup cans of water. Cover and bring to a boil over high heat. Then reduce heat to medium-low and boil gently, while covered, until rice is cooked, 15 to 20 minute Stir in peas and green onions. Taste and add more salt if you like.
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