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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (498g) Recipe makes 4 servings |
||
| Calories 526 | ||
| Calories from Fat 145 | (27%) | |
| Amount Per Serving | %DV | |
| Total Fat 16.1g | 24% | |
| Saturated Fat 3.3g | 16% | |
| Monounsaturated Fat 8.2g | ||
| Polyunsaturated Fat 2.9g | ||
| Trans Fat 0.2g | ||
| Cholesterol 147mg | 49% | |
| Sodium 941mg | 39% | |
| Potassium 725mg | 20% | |
| Total Carbohydrate 49.4g | 16% | |
| Dietary Fiber 1.8g | 7% | |
| Sugars 4.3g | ||
| Protein 42.8g | 85% | |
Mediterranean Chicken and Rice Pilaf
SERVES 4
Ingredients
- 2 tablespoons olive oil
- 1 1/2 lbs boneless skinless chicken thighs
- 1 onion, sliced thinly
- 1 tablespoon curry powder
- 2 teaspoons garlic salt
- 2 tablespoons soy sauce
- 1 teaspoon hot sauce
- 1 cup uncooked rice
- 3 cups chicken stock
- 3 tablespoons fresh parsley
Directions
1
In large deep skillet, heat the oil over medium-high heat.2
Add the Chicken and brown on all sides, about 10 minutes.3
Add the onions, curry powder and garlic salt.4
Saute until onions begin to soften.5
About 3 minutes.6
Add the soy sauce and hot sauce.7
Simmer 2 minutes.8
Add the rice and mix to coat with spices.9
Pour in the stock.10
Reduce the heat, cover and cook until all the liquid is absorbed, the rice is tender and the chicken is cooked through.11
About 35 minutes.12
Garnish with parsley.
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- Course > Main Dish > One-Dish Meal
- Main Ingredient > Meat > Poultry > Chicken
- Cuisine > North American > United States
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
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- Preparation > Equipment > Stove Top
- Occasion > Dinner Party
- Occasion > Holiday/Event
- Occasion > To Go... > Potluck
- Occasion > To Go... > Picnic
- Dietary > Lighter Fare
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Featured Reviews for This Recipe
From: Chef #515237
On Oct 27, 2009
Delicious! I added fresh garlic and used Siracha for my hot sauce. Spicy and filling!
From: ugogirl
On Mar 4, 2009
Excellent curry chicken recipe! I love one pot meals. I used brown rice, hot curry powder (we like spicy at our house) and several minced garlic cloves added to the chicken/onion mixture when it was cooked about half-way through. I also added more than the one teaspoon of hot sauce. I sprinkled our servings with some chopped cilantro I need to use up. This makes a large batch so I froze some for a quick supper another night. This is a definite "make again" for us. Thanks for posting.
From: Manon Barwick
On Jul 4, 2008
SUPER tasty! I love curry so I couldn't go wrong really, but I also added eggplant and pumpkin which made for a really, really tasty meal! I cut out the hot sauce, and I made sure I washed the rice really well before adding it. I've already made it twice! Thanks a bunch!
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