A New Recipe

March 27, 2009 - Day 86

I brought home a new recipe from a copy of Canadian Living magazine that was in our lunchroom at work last week. I tried it today and it was delicious! Here’s the recipe:

Baked Curry Chicken and Rice

6 chicken drumsticks (I used 4 chicken breasts with bones and skin)
6 chicken thighs (with bones and skin)
2 Tbsp olive oil
1 large tomato, chopped
1 sweet green pepper, chopped
1 onion, chopped
1 lb. button mushrooms, halved
2 Tbsp. chopped fresh parsley
1 ½ cups basmati rice
2 Tbsp. West Indian curry powder (I used Jamaican curry powder)
1 tsp. turmeric (optional) (I used the turmeric)
½ tsp. each salt and pepper

In large pot, bring 6 cups water to boil. Add chicken drumsticks and thighs; reduce heat, cover and simmer for 30 minutes. Reserving stock, drain chicken; set aside stock and chicken separately.

Meanwhile, in large shallow Dutch oven, heat oil over medium-high heat; sauté tomato, green pepper, onion, mushrooms and parsley for 5 minutes. Add rice; cook, stirring, for 5 minutes. Stir in 3 cups of the reserved stock, curry powder, turmeric (if using), salt and pepper; bring to boil. Add reserved chicken and return to boil.

Cover and bake in 350F oven, stirring twice for 30 minutes, adding up to ¼ cup more stock if necessary. Let stand for 10 minutes.

Makes 6 servings.