Sunshine Chicken with Rice

I found this recipe on the Cooking Professionally website.  I’ve adjusted it slightly by adding ginger, garlic, red pepper flakes and lime juice to it.  Also, I fry the chicken breasts first, then add the rice and remaining ingredients to the pan.  I feel like this gives me more control over the doneness of the chicken – and gives plenty of time for the rice to cook thoroughly.  Additionally, by frying the chicken first it adds more depth to the flavor of the rice.  This dish is just the right combination of sweet and savory – with the perfect amount of tang!

 

Ingredients:

2-3 teaspoons curry powder

1 ¼ teaspoons salt, divided

¼ teaspoon pepper

6 (5-ounce) chicken breast halves, boneless and skinless

Drizzle of Olive Oil

1 ½ cups orange juice

¼ cup lime juice

1 cup long-grain rice

½ cup water

1 tablespoon brown sugar

1 teaspoon ground mustard

1 ½ tablespoons of minced ginger (I sometimes use the ginger that comes in a tube.  Timesaver for sure!)

3 cloves of garlic, minced

1 teaspoon of red pepper flakes (optional)

fresh parsley, chopped, optional, for topping

Directions:

Combine the curry powder, 1/2 teaspoon of salt, and the pepper.

Rub the curry powder mixture over the chicken.

Drizzle the olive oil in a skillet over medium heat on the stove.

Fry the chicken breasts in the skillet for four minutes per side.

Remove the chicken breasts from the skillet and place on a plate.

Add the orange juice, lime juice, rice, water, brown sugar, mustard, ginger, garlic and the remaining salt to the skillet.

Stir and bring the mixture to a boil.

Reduce the heat to simmering and cover the skillet. Cook until the liquid is almost absorbed.  

Return the chicken pieces to the skillet.  Turn off the heat and let stand, covered, until all of the liquid is absorbed.  About 5 minutes.

Serve topped with parsley.

Click HERE for printable recipe.