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Baked Curried Chicken And Rice

Diet.Chef's picture
  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

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: 
Main Dish

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Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1218 Calories from Fat 232

% Daily Value*

Total Fat 27 g40.9%

Saturated Fat 6.4 g31.8%

Trans Fat 0 g

Cholesterol 270 mg90%

Sodium 2643.9 mg110.2%

Total Carbohydrates 189 g63%

Dietary Fiber 18 g72%

Sugars 52.8 g

Protein 70 g140.9%

Vitamin A 34.7% Vitamin C 51.7%

Calcium 28.3% Iron 63.9%

*Based on a 2000 Calorie diet

Baked Curried Chicken And Rice Recipe