Recipe of the Week: Curried Chicken And Rice


3/4 pounds boneless, skinless chicken breasts or thighs

2 teaspoons olive oil

1/2 cup chopped onion

1/4 cup chopped red bell pepper

1 clove garlic, minced

1/2 teaspoon curry powder

1 cup long-grained rice

2 cups chicken broth

1/2 teaspoon salt

1 cup frozen peas and carrots, thawed and drained



Cut chicken into 3/4-inch pieces. 

In a large saucepan brown chicken in hot oil.  Add the onions, bell pepper,  and garlic.  Cook until onions are tender.  Stir in curry powder.

Stir in rice, broth, and salt.  Bring to boiling.  Reduce heat, cover and simmer 10 minutes.  Stir in peas and carrots.  Cover and cook 5      minutes more or until rice is tender. 

Add water a few tablespoons at a time if rice seems dry. 

Serve warm.

Marty Williams, Thousand Oaks

Have a favorite recipe? Old family secret?  Share it with us!

Please send to:

We’ll be in the kitchen waiting.

Get Headlines free  SUBSCRIPTION. Keep us publishing – DONATE

One Response to Recipe of the Week: Curried Chicken And Rice

  1. William Hicks October 18, 2017 at 10:03 am

    I can taste it.


Leave a Reply

Your email address will not be published. Required fields are marked *