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Cook Time:40 minsAdditional Time:40 minsTotal Time:1 hr 20 minsServings:6Yield:6 servings, 1 1/3 cups eachJump to Nutrition Facts
Cook Time:40 minsAdditional Time:40 minsTotal Time:1 hr 20 minsServings:6Yield:6 servings, 1 1/3 cups each
Cook Time:40 mins
Cook Time:
40 mins
Additional Time:40 mins
Additional Time:
Total Time:1 hr 20 mins
Total Time:
1 hr 20 mins
Servings:6
Servings:
6
Yield:6 servings, 1 1/3 cups each
Yield:
6 servings, 1 1/3 cups each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1cupbasmati rice3teaspoonscanola oil6 skinless chicken thighs, trimmed2 cups finely chopped onions, (about 3 medium onions)5 cloves garlic, minced2tablespoonsminced fresh ginger2 tablespoons curry powder, preferably Madras1tablespoonground coriander1/2 teaspoon ground red pepper (cayenne), or to taste2cupsreduced-sodium chicken broth1 15-ounce can chickpeas, rinsed (1 1/2 cups)1 14-ounce can diced tomatoes, drained2cupsfrozen peas, thawedSalt & freshly ground pepper to taste2 tablespoons chopped fresh cilantro, (optional)Lime wedges for garnish
Cook Mode(Keep screen awake)
Ingredients
1cupbasmati rice
3teaspoonscanola oil
6 skinless chicken thighs, trimmed
2 cups finely chopped onions, (about 3 medium onions)
5 cloves garlic, minced
2tablespoonsminced fresh ginger
2 tablespoons curry powder, preferably Madras
1tablespoonground coriander
1/2 teaspoon ground red pepper (cayenne), or to taste
2cupsreduced-sodium chicken broth
1 15-ounce can chickpeas, rinsed (1 1/2 cups)
1 14-ounce can diced tomatoes, drained
2cupsfrozen peas, thawed
Salt & freshly ground pepper to taste
2 tablespoons chopped fresh cilantro, (optional)
Lime wedges for garnish
DirectionsPreheat oven to 400 degrees F. Soak rice in cold water for 20 minutes. Drain.Meanwhile, heat 1 teaspoon of the oil in a Dutch oven over medium-high heat. Add chicken and cook until browned on all sides, 6 to 8 minutes. Transfer the chicken to a plate.Reduce the heat to low, add the remaining 2 teaspoons oil and heat until hot. Add onions and cook, stirring, until light golden, 10 to 15 minutes. Stir in garlic, ginger, curry powder, coriander and ground red pepper; cook, stirring constantly, until fragrant, about 2 minutes.Increase the heat to medium-high; stir in broth, chickpeas, tomatoes and the soaked and drained rice; bring to a simmer. Nestle the browned chicken pieces in the rice. Cover and bake for 20 to 25 minutes, until the rice is tender and most of the liquid has been absorbed.Remove the chicken pieces and stir peas into the rice. Season with salt and pepper. Set the chicken back on the rice, and sprinkle with cilantro, if using. Serve with lime wedges.Originally appeared: EatingWell Magazine, September/October 1996
Directions
Preheat oven to 400 degrees F. Soak rice in cold water for 20 minutes. Drain.Meanwhile, heat 1 teaspoon of the oil in a Dutch oven over medium-high heat. Add chicken and cook until browned on all sides, 6 to 8 minutes. Transfer the chicken to a plate.Reduce the heat to low, add the remaining 2 teaspoons oil and heat until hot. Add onions and cook, stirring, until light golden, 10 to 15 minutes. Stir in garlic, ginger, curry powder, coriander and ground red pepper; cook, stirring constantly, until fragrant, about 2 minutes.Increase the heat to medium-high; stir in broth, chickpeas, tomatoes and the soaked and drained rice; bring to a simmer. Nestle the browned chicken pieces in the rice. Cover and bake for 20 to 25 minutes, until the rice is tender and most of the liquid has been absorbed.Remove the chicken pieces and stir peas into the rice. Season with salt and pepper. Set the chicken back on the rice, and sprinkle with cilantro, if using. Serve with lime wedges.
Preheat oven to 400 degrees F. Soak rice in cold water for 20 minutes. Drain.
Meanwhile, heat 1 teaspoon of the oil in a Dutch oven over medium-high heat. Add chicken and cook until browned on all sides, 6 to 8 minutes. Transfer the chicken to a plate.
Reduce the heat to low, add the remaining 2 teaspoons oil and heat until hot. Add onions and cook, stirring, until light golden, 10 to 15 minutes. Stir in garlic, ginger, curry powder, coriander and ground red pepper; cook, stirring constantly, until fragrant, about 2 minutes.
Increase the heat to medium-high; stir in broth, chickpeas, tomatoes and the soaked and drained rice; bring to a simmer. Nestle the browned chicken pieces in the rice. Cover and bake for 20 to 25 minutes, until the rice is tender and most of the liquid has been absorbed.
Remove the chicken pieces and stir peas into the rice. Season with salt and pepper. Set the chicken back on the rice, and sprinkle with cilantro, if using. Serve with lime wedges.
Originally appeared: EatingWell Magazine, September/October 1996
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Nutrition Facts(per serving)293Calories7gFat40gCarbs18gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
