SizzlininIN
Master Chef
I know its early but I've been up for awhile and since I'm stuck inside I've have some time on my hands . I'm broadening my recipe collection so I decided we'll give this one a try tonight.....thankfully I have all the ingredients so I won't have to run to the store. Its one I found in the Southern Living 1995 Annual Cookbook. Along with it I'll serve my baked spice apples.
Curried Chicken Skillet Dinner
2 tsp brown sugar
2 tsp curry powder
1/2 tsp salt
1/2 tsp dry mustard
1/4 tsp pepper
4 skinned and boned chicken breast halves, cut into bite-size pieces
1 (14 1/2 oz) can ready-to-serve chicken broth
1 1/2 cups orange juice
1 1/4 cups long-grain rice , uncooked
1 (10 ounce) package frozen English Peas
**I think I'll add in some diced carrots also**
Combine first 5 ingredients; sprinkle 1 Tbsp seasoning mixture over chicken, tossing to coat. Reserve remaining seasoning mixture.
Bring chicken broth, orange juice, rice, and rserved seasoning mixture to a boil in a large nonstick skillet. Add chicken; cover, reduce heat, and simmer 15 minutes.
Stir in peas; cover and simmer 10 minutes or until liquid is absorbed.
Yields: 4 servings
Curried Chicken Skillet Dinner
2 tsp brown sugar
2 tsp curry powder
1/2 tsp salt
1/2 tsp dry mustard
1/4 tsp pepper
4 skinned and boned chicken breast halves, cut into bite-size pieces
1 (14 1/2 oz) can ready-to-serve chicken broth
1 1/2 cups orange juice
1 1/4 cups long-grain rice , uncooked
1 (10 ounce) package frozen English Peas
**I think I'll add in some diced carrots also**
Combine first 5 ingredients; sprinkle 1 Tbsp seasoning mixture over chicken, tossing to coat. Reserve remaining seasoning mixture.
Bring chicken broth, orange juice, rice, and rserved seasoning mixture to a boil in a large nonstick skillet. Add chicken; cover, reduce heat, and simmer 15 minutes.
Stir in peas; cover and simmer 10 minutes or until liquid is absorbed.
Yields: 4 servings