chicken & basmati rice casserole (Family Circle Mag 12/2011)

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 243.3
  • Total Fat: 6.4 g
  • Cholesterol: 12.8 mg
  • Sodium: 850.3 mg
  • Total Carbs: 37.5 g
  • Dietary Fiber: 6.1 g
  • Protein: 10.6 g

View full nutritional breakdown of chicken & basmati rice casserole (Family Circle Mag 12/2011) calories by ingredient
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Introduction

Makes 6 servings. 20 minutes of prep. Cook 14 minutes. Bake at 400 degrees F for 20 minutes. Makes 6 servings. 20 minutes of prep. Cook 14 minutes. Bake at 400 degrees F for 20 minutes.
Number of Servings: 6

Ingredients

    2 Tbsp canola oil
    6 skinless chicken thighs (about 6 ounces each)
    1/2 tsp black pepper
    1 large onion, chopped
    3 cloves garlic, finely chopped
    2 Tbsp curry powder
    1 Tbsp ginger root, chopped
    3 cups reduced-sodium chicken broth
    1 can (15 ounces) chickpeas, drained and rinsed
    1 can (14 1/2 ounces) petite diced tomatoes
    1 sweet red pepper, cored, seeded and chopped
    1/2 teaspoon salt
    1 1/2 cups basmati rice
    1/2 cup cilantro chopped


Directions

1. Heat oven to 400 degrees F

2. In a large, lidded Dutch oven, heat oil over medium-high heat. Season chicken with 1/4 tsp of the pepper. Cook 5 minutes per side. Remove to a plate.

3. Add onion to Dutch oven and cook 3-minutes over medium-high heat, stirring to loosen and browned bits from bottom of pot. Stir in garlic, curry and ginger; cook 1 minute. Stir in broth, chickpeas, tomatoes, red pepper, salt and remaining 1/4 teaspoon pepper.

4. Bring to a simmer and stir in rice. Arrange chicken in rice mixture. Cover and place in oven; bake at 400 degrees F for 20 minutes until liquid is absorbed and rice is tender.

5. Sprinkle with cilantro and serve.

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user CHICAGOMOM71.

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