Spiced Chicken and Rice
Prep time: 
Cook time: 
Total time: 
Serves: 5 servings
  • 2 Tbsp olive oil
  • 1½ lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • ½ tsp salt, divided
  • ½ tsp black pepper
  • 2 Tbsp ginger paste or fresh ginger, minced
  • 1½ tsp curry powder
  • 2½ cups low-sodium chicken broth
  • 1 cup uncooked long-grain rice
  • ⅓ cup golden raisins
  • 1 lemon, zested and juiced
  • 1½ cups frozen peas
  • ½ cup cilantro, minced
  • ½ cup cashews, coarsely chopped (roasted, if desired)
  1. In a Dutch oven or large, deep skillet, heat the olive oil over medium-high heat. Once hot, add the diced chicken and season with ¼ teaspoon of the salt and the pepper. Cook for 5 minutes or until little pink remains (no need to cook chicken through); transfer to a plate using a slotted spoon to reserve any oil/liquid.
  2. Add the ginger and curry powder to the Dutch oven or skillet and cook, stirring constantly, until fragrant, about 30 seconds. Stir in the broth and scrape all the ginger and curry from the bottom, incorporating well. Bring to a boil.
  3. Add the rice, raisins, lemon juice and zest, remaining ¼ teaspoon salt, and chicken and any accumulated juices. Return to a boil, reduce heat to medium-low, cover, and cook until the rice is tender, about 20 minutes.
  4. Remove from the burner and mix in the peas. Cover and allow to sit for 10 minutes. Sprinkle with the cilantro and cashews and serve hot.
Nutrition Information
Serving size: ~ 1½ cups Calories: 459 Fat: 14.0 Carbohydrates: 48.4 Sugar: 11.8 Sodium: 760 Fiber: 3.0 Protein: 35.0 Cholesterol: 66
Recipe by Prevention RD at https://preventionrd.com/2017/05/spiced-chicken-and-rice/