Chicken & Basmati Rice Casserole

Family Circle Makes: 6 servings Prep: 20 mins Bake: 20 mins at 400°F Cook: 14 mins [post_ads]Ingredients 2 tablespoons canol...


Family Circle


Makes: 6 servings
Prep: 20 mins
Bake: 20 mins at 400°F
Cook: 14 mins

[post_ads]Ingredients

  • 2 tablespoons canola oil
  • 6 skinless chicken thighs (about 6 ounces each)
  • 1/2 teaspoon black pepper
  • 1 large onion, chopped
  • 3 cloves garlic, finely chopped
  • 2 tablespoons curry powder
  • 1 tablespoon ginger-root, chopped
  • 3 cups reduced-sodium chicken broth
  • 1 15 - ounce can chick peas, drained and rinsed
  • 1 14 1/2 - ounce can petite diced tomatoes
  • 1 sweet red pepper, cored, seeded and chopped
  • 1/2 teaspoon salt
  • 1 1/2 cups basmati rice
  • 1/2 cup cilantro, chopped

Directions
  1. Heat oven to 400 degrees F.
  2. In a large, lidded Dutch oven, heat oil over medium-high heat. Season chicken with 1/4 teaspoon of the pepper. Cook 5 minutes per side. Remove to a plate.
  3. Add onion to Dutch oven and cook 3 minutes over medium-high heat, stirring to loosen any browned bits from bottom of pot. Stir in garlic, curry and ginger; cook 1 minute. Stir in broth, chick peas, tomatoes, red pepper, salt and remaining 1/4 teaspoon pepper.
  4. Bring to a simmer and stir in rice. Arrange chicken in rice mixture. Cover and place in oven; bake at 400 degrees F for 20 minutes until liquid is absorbed and rice is tender.
  5. Sprinkle with cilantro and serve.
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Nutrition Information for Chicken & Basmati Rice Casserole Servings Per Recipe: 6

PER SERVING: 485 cal., 16 g total fat (3 g sat. fat), 86 mg chol., 793 mg sodium, 51 g carb. (6 g fiber), 32 g pro.


See Also

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Recipe Magazine: Chicken & Basmati Rice Casserole
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