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Baked Curried Chicken And Rice

Diet.Chef's picture
Ingredients
  Water 1 Cup (16 tbs)
  Canned stewed tomatoes 8 Ounce (1 Can)
  Quick cooking brown rice 3⁄4 Cup (12 tbs)
  Dried apricots 1⁄4 Cup (4 tbs), snipped
  Raisins 1⁄4 Cup (4 tbs)
  Lemon juice 1 Tablespoon
  Curry powder 2 Teaspoon
  Instant chicken bouillon granules 1 Teaspoon
  Cinnamon 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Garlic 2 Clove (10 gm), minced
  Bay leaf 1
  Boneless chicken 3⁄4 Pound, cut into 1 inch pieces
Directions

In a medium saucepan stir together water, undrained tomatoes, rice, apricots, raisins, lemon juice, curry powder, bouillon granules, cinnamon, salt, garlic, and bay leaf.
Heat to boiling.
Stir in chicken or turkey.
Pour the hot chicken mixture into a 1 1/2 quart casserole.
Bake, covered, in a 350° oven about 45 minutes or till rice is tender and chicken is no longer pink, stirring occasionally.
Remove bay leaf.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken

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