Créé avec l’IA
Caribbean Curried Chicken and Mushroom Rice
50 min 513 kcal par portion Moyen
Ingrédients
4 Portions
- boneless chicken thighs600 g
- basmati rice2 cups
- sliced mushrooms1 cup
- green bell pepper1 whole
- small onion1 whole
- curry powder2 tablespoons
- vegetable oil2 tablespoons
- chicken broth3 cups
- frozen peas1/2 cup
- fresh cilantro1/4 cup
Instructions
- 1
Cut the boneless chicken thighs into bite-sized pieces and set aside.
- 2
Rinse the basmati rice under cold water until the water runs clear. Drain and set aside.
- 3
Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat.
- 4
Add the chopped onion and sauté for 2 minutes until softened.
- 5
Add the sliced mushrooms and diced green bell pepper. Cook for another 3 minutes, stirring occasionally.
- 6
Stir in the curry powder and cook for 1 minute until fragrant.
- 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
Add the rinsed rice to the pan and stir to coat the grains with the spices and oil.
- 9
Pour in the chicken broth and bring to a boil.
