Curried Chicken with Brown Rice
(6 servings)
Ingredients:
1 medium/large onion (cut in half, then slice)
1 medium green bell pepper (cut in half and sliced)
1 large boneless/skinless whole chicken breast (cut into large bite-sized pieces)
3 tablespoons extra virgin olive oil
1 can petite diced tomatoes (14.5oz)
1/4 cup water
3 tablespoons Worcestershire sauce
red pepper flakes (optional – and only if you like a lot of heat)
salt and pepper to taste
brown rice
Follow directions on package of brown rice for how much you desire. I use a rice cooker and use two cups (6-8 servings) of rice since this meal makes a great leftover. I start rice before chicken as it takes 45 minutes to cook in my rice cooker.
Add olive oil to skillet over medium high heat. Add peppers and onions. Saute pepper and onions then remove from pan and set aside. Add chicken to pan and brown. Season chicken while cooking with salt and pepper. Return peppers and onions to skillet and mix with browned chicken. Add the can of tomatoes and put 1/4 cup water in can to utilize tomato flavor left in can then pour in skillet. Mix chicken and vegetables together then add curry powder, garlic, Worcestershire sauce and red pepper flakes (if desired). You can add more of the curry powder and the pepper flakes if you desire to have it spicy or like a lot of heat. Add more salt and pepper to taste. Cover, lower heat and let simmer while rice is finishing – usually 20-30 minutes. Stir occasionally.
Serve over rice with a nice salad…enjoy!