Description
This curry chicken and rice is a flavorful and healthy meal prepared in just one pot and baked in the oven! Made with lean chicken breasts, bell peppers, onions, garlic, fluffy rice, and plenty of flavorful spices, it is satisfying and delicious (& made without coconut milk). It comes together around one hour with prep time included and reheats well if you have leftovers. Take advantage of the colorful and punchy garnishes to bring out all the flavorful nuances of the dish!
Ingredients
- 1 tablespoon curry powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 1/2 – 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1 1/2 pounds chicken breast, each breast cut crosswise into thirds or fourths (you’ll want 8–9 pieces)
- 2 1/2 tablespoons olive oil or avocado oil, divided
- 1/2 yellow onion, finely diced
- 3 cloves of garlic, chopped
- 2 red bell peppers, diced
- 1 1/2 cups basmati or jasmine rice
- 3 cups chicken or vegetable broth
Garnishes
- Cilantro
- Pickled red onions (or raw thinly sliced red onion)
- Sliced almonds
- Lime wedges
Instructions
- Preheat oven to 350 degrees F.
- Mix spice blend. Mix curry powder, paprika, garlic powder, onion powder, kosher salt, and black pepper in a small bowl. I prefer using a little more salt (2 teaspoons), but 1 1/2 should also be sufficient if you’d like to use less.
- Sear chicken pieces. Add cut chicken breasts to a bowl and sprinkle with 1 tablespoon of the spice mixture. Toss to coat thoroughly. Heat 2 tablespoons of olive oil over medium heat in a large ovenproof skillet. When oil is shimmering, add chicken pieces and cook undisturbed for 3 minutes on each side until chicken is lightly seared. Transfer to a plate and set aside.
- Sauté veggies. Add the remaining 1/2 tablespoon olive oil to the same skillet with onion, garlic, and bell peppers. Sauté for 5-6 minutes until onions are translucent and veggies start to caramelize.
- Add rice and bake. Add rice with the remaining spice blend to the skillet and stir to thoroughly coat the rice in oil and spices. Pour in the broth and stir well, scraping up any brown bits from the bottom of the pan. Bring to a boil and then reduce to a simmer, stirring rice again. Place the lid over the skillet and transfer to the oven. Bake for 10 minutes. Remove from the oven and nestle chicken pieces into the partially cooked rice. Cover and return to the oven to bake for another 20 minutes.
- Rest and serve. Remove skillet from the oven and allow to rest with the lid on for 10 minutes. This step ensures the rice is fluffy and the chicken is perfectly cooked. Remove the chicken from the skillet and fluff the rice with a fork. Return chicken to the top of the rice and garnish with cilantro, pickled red onions, sliced almonds, and lime wedges if desired. Serve warm and enjoy!
Notes
If your chicken breast pieces are thicker and you’re worried about them cooking all the way through in 20 minutes, you can add them immediately to cook for the entire 30 minutes with the rice. Keeping in mind that they will continue to cook with the residual heat during the 10 minutes you let the dish rest after removing it from the oven.
To store in the refrigerator, allow it to cool completely and transfer to an airtight container before moving to the fridge. It should keep for up to 5 days.
If you want to save the dish for longer, it can be frozen. I recommend freezing without any of the garnishes on top. If you divide it into single serving size containers it’s easy to defrost one serving at at time!
To reheat on the stove top: Add 1-2 tablespoons of water to a medium size skillet and warm over medium heat. When water is hot, reduce heat to low and add the rice and chicken. Warm with the lid on for 4-5 minutes until heated through.
To reheat in the microwave: Add rice and chicken to a microwave safe bowl. Dampen a paper towel and place it on top of the rice, tucking in around the edges. Heat for 1-2 minutes, until warmed through.
Nutrition facts are for 4 servings, though the recipe could serve 5 or possibly even 6 depending on your appetite.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Healthy