 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
My Mom came across this delicious recipe years ago and was a family favorite. It can be doubled or tripled for extra servings to freeze. You may use any type of rice. Brown rice may need more liquid. Ingredients:
3 teaspoons curry powder |
1 1/4 teaspoons salt |
1/4 teaspoon black pepper |
6 skinless chicken breasts or 8 chicken thighs |
1 1/2 cups orange juice |
1 cup rice (i use brown rice for optimal nutrition) |
3/4 cup water |
1 tablespoon brown sugar or 1 tablespoon sucanat |
1 teaspoon mustard powder |
Directions:
1. Combine curry powder with 1/2 tsp. of salt and pepper.
2. Sprinkle/rub this mixture onto chicken.
3. In skillet, combine juice, rice, water, sugar, mustard and rest of salt.
4. Arrange chicken over this mixture.
5. Bring to a boil.
6. Cover and simmer for 20-30 minutes.
7. Remove from heat and let stand 5 minutes.
8. Adjust seasonings.
9. You may add more curry for desired spice.
|
|