Spiced Chicken & Rice
Spiced Chicken & Rice is rated
out of
5 by
5.
Prep Time:
10 minutes
Cook Time:
25 minutes
Servings:
4
Top this dish with 1/2 cup sweetened, shredded, dried coconut that has been toasted to enhance its nutty flavor. To toast coconut, spread on a baking sheet and place in a preheated 350°F oven until light golden brown, 8 to 10 minutes.
Ingredients:
- 3 Tbs. canola oil
- 1 1/2 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
- Salt and freshly ground pepper, to taste
- 2 Tbs. minced fresh ginger
- 1 1/2 tsp. curry powder
- 2 1/2 cups chicken broth
- 1 cup long-grain rice, such as basmati
- 1/4 cup golden raisins
- Finely grated zest and juice of 1 lemon
- 1 cup frozen baby peas, thawed
- 1/2 cup minced fresh cilantro
- 1/2 cup roasted cashews, coarsely chopped
Directions:
Brown the chicken
In a large Dutch oven over medium-high heat, warm the oil. Add the chicken, season with salt and pepper, and sauté until browned on all sides, about 4 minutes. Transfer the chicken to a plate.
Make the rice
Add the ginger and curry powder to the pan and cook, stirring, until fragrant, about 30 seconds. Stir in the broth, scraping up any browned bits from the pan bottom, and bring to a boil. Add the rice, raisins, lemon zest and juice, and 1 tsp. salt.
Return the chicken and any accumulated juices to the pan. Bring to a boil, reduce the heat to medium, cover, and cook until the rice is tender and the chicken is opaque throughout, about 20 minutes. Add the peas, cover and let stand for about 10 minutes. Sprinkle the cilantro and cashews over the rice, stir to combine and serve immediately. Serves 4 to 6.
Adapted from Williams-Sonoma Food Made Fast Series, One Pot, by Carrolyn Carreño (Oxmoor House, 2008).
In a large Dutch oven over medium-high heat, warm the oil. Add the chicken, season with salt and pepper, and sauté until browned on all sides, about 4 minutes. Transfer the chicken to a plate.
Make the rice
Add the ginger and curry powder to the pan and cook, stirring, until fragrant, about 30 seconds. Stir in the broth, scraping up any browned bits from the pan bottom, and bring to a boil. Add the rice, raisins, lemon zest and juice, and 1 tsp. salt.
Return the chicken and any accumulated juices to the pan. Bring to a boil, reduce the heat to medium, cover, and cook until the rice is tender and the chicken is opaque throughout, about 20 minutes. Add the peas, cover and let stand for about 10 minutes. Sprinkle the cilantro and cashews over the rice, stir to combine and serve immediately. Serves 4 to 6.
Adapted from Williams-Sonoma Food Made Fast Series, One Pot, by Carrolyn Carreño (Oxmoor House, 2008).
Rated 5 out of
5
by
bntr from
Good
I personally find this to be a bizarre flavor combination, but my incredibly picky family loves this meal. Very simple to make.
Date published: 2022-12-13
Rated 4 out of
5
by
Cudagirl from
Ginger Chicken & Rice
I liked this recipe. I only had half the fresh ginger it suggested and it took over the flavor of the dish. I was missing the golden raisins and did not get to add them. I felt like it was missing a base. Maybe some carrots or corn would have been good. I also added the cilantro in at the end instead of garnishing it. I couldn't even taste it. All and all a good dish but my family can not handle that much ginger. But I like it.
Date published: 2019-01-01
Rated 5 out of
5
by
martawillcox from
Right on the money
Definitely packing more flavour than is suggested by the modest title "Spiced Chicken and Rice"!
In an effort to make it a bit healthier and wallet-friendly, I used brown rice instead of basmati and tofu instead of chicken. It turned out splendidly but the brown rice took forever to cook and I fear I did undercook it a bit.
Will definitely make again even though coconut and cashews are not usually things I have a habit of keeping in my pantry.
Date published: 2013-09-26
Rated 5 out of
5
by
HomeSousChef from
Good Simple Meal
Very easy to make. The process is just like rice-a-roni but from scratch. Needless to say, knowing how to make this I will never be using boxed rice again!
I added spice to my chicken prior to mixing it because it can quite boring with just salt and pepper, and I would probably try shredded chicken next time. Otherwise, this is a quick and easy recipe.
Date published: 2013-01-03
Rated 5 out of
5
by
rachaelh from
simple weeknight meal
this recipe was quick and easy to make not to mention yummy! substituted roasted peanuts and left out the peas (both myself and my fiance are not big fans) and it still turned out wonderful.
Date published: 2012-09-06