Indian Chicken Bake
Recipe from Family Circle

Keep a jar of the curry sauce on hand so you can fix this 5-ingredient chicken and rice dinner whenever you need a quick meal.


Indian Chicken Bake

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Ingredients
  • 1  cup
    basmati rice
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  • 1  pound
    boneless, skinless chicken thighs, cut into bite-size pieces
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  • 3  cups
    cauliflower flowerets
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  • 4  cups
    shredded fresh escarole
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  • 1  jar
    (15 ounces) mild curry cooking sauce (such as Patak's)
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Directions
1.
Heat oven to 350 F. Coat a 2-1/2-quart shallow baking dish with nonstick cooking spray. Bring a medium-size saucepan with at least 3 cups lightly salted water to a boil. Add rice and boil 10 minutes. Drain; spread into prepared dish.
2.
Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken; season with 1/4 teaspoon each salt and black pepper. Cook 5 minutes. Remove to a plate; keep warm. Reduce heat to medium and add cauliflower and escarole, sprinkling with an additional 1/4 teaspoon salt. Add 3/4 cup water; cover and simmer 5 minutes.
3.
Stir in cooking sauce and chicken with any accumulated juices. Pour over rice in dish. Transfer to 350 F oven and bake 15 minutes. Cool slightly before serving.
Nutrition information
Calories 477, Total Fat 16 g, Saturated Fat 3 g, Cholesterol 115 mg, Sodium 961 mg, Carbohydrate 57 g, Fiber 4 g, Protein 29 g. Percent Daily Values are based on a 2,000 calorie diet
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