How to make Baked Curried Chicken and Rice
Serve this low-fat baked curried chicken and rice casserole with broccoli or another vegetable for a great family dinner. It is also great for potlucks and get togethers!
Hey, everyone, I'm Judith with recipe.com. Today, I'm gonna be showing you how to make Baked Curried Chicken and Rice, a fantastically flavorful Indian inspired chicken dish. So, what you're gonna need for this. 1 cup of water, 1 8-ounce can of stewed tomatoes, 3/4 cup quick-cooking brown rice, 1/4 cup snipped dried apricots, 1/4 cup raisins, 1 tablespoon lemon juice, 2 teaspoons curry powder, 1 teaspoon instant chicken bouillon granules, 1/2 teaspoon cinnamon, 1 bay leaf, 2 minced garlic cloves, and 1/4 teaspoon of salt, and right here we have 3/4 pound boneless chicken breast. So, we'll get our medium saucepan right here, get it on the heat, medium heat right there and basically this is very, very simple, we're putting all our ingredients into the pan before we bake, so and goes the tomatoes and the water. This is actually a really, really favorite of mine. I love, love working with curry powder and that combination with the cinnamon as well and the sweetness of the apricot just works so well. You know, jazz up your chicken a little bit. It's just a great recipe. So, and goes the rice, the apricots, the raisins of course, lemon in there too. Fantastic punch of curry powder, granules in there, lovely sweet cinnamon. Good for you too cinnamon, speeds up metabolism. Bay leaf goes in there, minced garlic, and of course little bit of salt, give that a quick stir, just get all ingredients together. So, we have all of our ingredients in the pan and before we put in our chicken, we're just gonna heat that to boiling, and there you go, as it bubbles up, then we're add in our chicken pieces and stir those through. And you can smell those aromatic flavors already, the curry powder and that cinnamon. Oh, just love it. So, that was gonna give our chicken a really fantastic color. So, I preheated my oven to 350 degrees Fahrenheit, and I've got here a nice little baking dish and all we gonna do is transfer our chicken sauce into the backing dish. So in it all goes like so, looking good. Fantastic. We can turn off the heat here. So, we'll just spread that around a little bit. Now, that is gonna go in the oven for 45 minutes. When we take it out, don't forget to take out, fish out that bay leaf right there because we do not wanna eat the bay leaf. So, in it goes 45 minutes. It's been 45 minutes and we've taken our baked curry chicken and rice out of the oven and not just smell fantastic. You can smell all those aromas from the curry powder, to the sweetness of that cinnamon and rice is cooked now all they way through nice and tender as is our chicken. So, that now is ready to serve a really, really beautiful way to cook your chicken. There you go. That's how you make a Baked Curried Chicken and Rice