Indian-Spiced Chicken with Rice and Vegetables

A straight-forward ready-to-serve recipe.  Made with chicken breast, long-grain rice, vegetable medley and spices this meal offers it all.

Guests often opt to eat this meal with a bit of Ranch dressing to complement the spiced chicken and rice.

Ingredients

• 1 teaspoon (5 ml) of salt
• 1 teaspoon (5 ml) of cumin
• 1 teaspoon (5 ml) of black pepper
• ½ teaspoon (2.5 ml) of cinnamon
• ½ teaspoon (2.5 ml) of turmeric
• 1 pound (450 g) of boneless, skinless chicken breast (halved)
• 1½ cups (355 ml) of frozen mixed vegetables
• 2 garlic cloves (5-10 mg) pressed
• 6 ounces (180 mg) of long grain rice
• 2 cups of (470 ml) of chicken broth
• 1 teaspoon (5 ml) of curry
• ¼ cup (60 ml) of sliced almonds (roasted)

Preparation

1. Combine the first five ingredients in a small bowl.
2. Halve and pat dry chicken. Rub combined ingredients on both sides of the chicken. Refrigerate for 30 minutes.
3. Pre-heat the oven to 350°F (180°C).
4. Oil a large skillet and over medium-heat add chicken. Cook each side until browned. Remove chicken from heat.
5. Place mixed vegetables on the skillet for 2 to 3 minutes. Add garlic and rice to the skillet and cook for 5 minutes while stirring frequently.
6. Place curry and broth into the skillet. Bring to a boil.
7. Place in a large baking dish then even out the rice and vegetables. Add in chicken, cover in aluminium foil and place in the oven for 35 minutes.
8. Remove from the oven, remove aluminium foil, ensure meat is no longer pink at the centre.
9. Optionally top the dish with roasted sliced almonds.
10. Can be served with a side dish of Ranch dressing to complement the chicken and rice.Ranch dressing to complement the chicken and rice.

Indian-Spiced Chicken with Rice and Vegetables by Evelyn Chartres is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.