Caribbean Curried Chicken and Mushroom Rice

Instructions

1. 1

   Cut the boneless chicken thighs into bite-sized pieces and set aside.

2. 2

   Rinse the basmati rice under cold water until the water runs clear. Drain and set aside.

3. 3

   Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat.

4. 4

   Add the chopped onion and sauté for 2 minutes until softened.

5. 5

   Add the sliced mushrooms and diced green bell pepper. Cook for another 3 minutes, stirring occasionally.

6. 6

   Stir in the curry powder and cook for 1 minute until fragrant.

7. 7

   Add the chicken pieces to the pan and cook for 5-6 minutes, stirring occasionally, until the chicken is browned on all sides.

8. 8

   Add the rinsed rice to the pan and stir to coat the grains with the spices and oil.

9. 9

   Pour in the chicken broth and bring to a boil.

10. 10

    Reduce the heat to low, cover, and simmer for 15 minutes.

11. 11

    Add the frozen peas, stir gently, and cover again. Cook for another 5 minutes, or until the rice is tender and the liquid is absorbed.

12. 12

    Remove from heat and let the dish rest, covered, for 5 minutes.

13. 13

    Fluff the rice with a fork and sprinkle with chopped fresh cilantro before serving.

14. 14

    Serve hot and enjoy your Caribbean Curried Chicken and Mushroom Rice!