Curried White Rice & Tangy Chopped Chicken Recipe

Name: Curried White Rice & Tangy Chopped Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 -2 lb cooked boneless skinless chicken breast (chopped or cubed); 14 ounces chicken broth (I used the broth made from boiling the chicken); ½ cup water; 2 cups instant rice; 1 teaspoon tarragon; 1 teaspoon curry; 1 teaspoon ginger; 1 tablespoon lemon juice (I used fresh); ¼ cup olive oil; ½ teaspoon garlic powder; 1 small yellow onion; 1 bell pepper, chopped; 1 red pepper, chopped

Servings: persons

1 -2 lb cooked boneless skinless chicken breast (chopped or cubed)
14 ounces chicken broth (I used the broth made from boiling the chicken)
½ cup water
2 cups instant rice
1 teaspoon tarragon
1 teaspoon curry
1 teaspoon ginger
1 tablespoon lemon juice (I used fresh)
¼ cup olive oil
½ teaspoon garlic powder
1 small yellow onion
1 bell pepper, chopped
1 red pepper, chopped

1
Combine in large deep saucepan 1 1/2 cups of chicken broth, water, tarragon, curry, ginger and lemon juice.
2
Add instant rice, bring to boil and remove from heat and cover and let stand 5-7 minutes.
3
(Note: follow package directions for the correct rice and liquid measurement amounts and adjust if necessary).
4
In small saucepan, heat olive oil over medium and saute onion 1 minute, add peppers and saute 1 minute longer.
5
Stir in cooked chicken,remaining chicken broth (about 2-4 Tablespoons)and add garlic powder, and simmer covered for 1-2 minutes until heated through (watch so peppers don't get overcooked).
6
Spoon chicken and vegetables over the rice and serve warm.
7
Garnish with lemon slices (optional).

695

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 -2 lb cooked boneless skinless chicken breast (chopped or cubed), 14 ounces chicken broth (I used the broth made from boiling the chicken), ½ cup water, 2 cups instant rice, and more.

Yes, Curried White Rice & Tangy Chopped Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried White Rice & Tangy Chopped Chicken

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