Curried Chicken Baked with Rice from Vicki Delany

I cut this recipe out of Canadian Living Magazine long long ago, and only just came across it recently in the back of the recipe folder, so I decided to give it a try.

It makes another delicious warm meal for these cold winter nights. In this dish the rice cooks in the oven right alongside the chicken, meaning you can prepare it all ahead of time, if you need, and then give it a reheat. It doesn’t freeze terribly well, though, but the leftovers will keep in the fridge for a few days.

Curried Chicken Baked with Rice

Ingredients:

6 chicken drumsticks

6 chicken thighs including bones and skin

2 tbsp olive oil

1 large tomato, chopped

1 green pepper, chopped

1 onion, chopped

1 lb button mushrooms, halved

2 tbsp chopped fresh parsley

1 ½ cups basmati rice

2 tbsp. curry powder

1 tsp ground turmeric

Salt and pepper

Method:

Bring 6 cups of water to a boil. Add chicken pieces, reduce heat, cover and simmer for 30 minutes.

Drain chicken while reserving the stock.

Heat oil in an oven-proof saucepan or Dutch oven over medium high heat, sauté tomato, pepper, onion, mushrooms, and parsley for 5 minutes.  Add rice and cook, stirring, for 5 minutes.  Stir in 3 cups of the reserved chicken stock, curry powder, turmeric, salt and pepper.

Add chicken and return to boil.

Cover and bake in 350 degree oven for 30 minutes.  Check occasionally and if the dish seems too dry add more stock.

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