This recipe makes a one-dish dinner that is easy and delicious—and it's mild enough that everyone will love it. It makes 6 - 8 servings.
Ingredients:
| 6 | chicken leg quarters |
|
| 1 ½ cups | (uncooked) rice | 285 grams (= approx. 350 ml)
|
| 1 ½ cups | frozen peas | 150 grams (= approx. 350 ml)
|
| 4 cups | chicken broth | 1 litre
|
| 1 tsp. | curry powder | 5 ml
|
| 1 tsp. | ground coriander | 5 ml
|
| 1/2 tsp. | turmeric | 2 ml
|
| 1/4 tsp. | black pepper | 1 ml
|
Notes and Substitutions:
- Casserole dish: you need a very large casserole dish or baking pan for this recipe. I use a rectangular glass pan measuring 15" x 11" x 2" (= 38cm x 28cm x 2cm). However, a 5 quart (= 5 litre) casserole dish will work just as well.
- Chicken: you can substitute one whole cut-up chicken, or 4 whole chicken breasts.
- Peas: you can substitute fresh peas, or just about any other kind of frozen vegetable, as long as it comes in small pieces. For example, you could use frozen corn niblets, or frozen peas and carrots.
- Chicken broth: you can used chicken broth from a can or a carton, home-made chicken stock, or you can dissolve chicken bouillon cubes in boiling water.
To cut down on the cost, substitute 2 cups of water for half the chicken broth.
- Pepper: if you find this recipe too mild, add some red chili pepper flakes (about ½ tsp. = 2 ml).
Directions:
- Preheat oven to 400° F (200° C).
- Pour chicken broth into a large saucepan. Bring it to a boil, and remove from heat.
- Sprinkle the rice evenly over the bottom of the casserole dish, and place chicken pieces on top.
- Pour hot chicken broth over rice & chicken in casserole dish.
- Sprinkle curry powder, coriander, turmeric, and pepper evenly over the contents of the casserole dish, and place (uncovered) dish in preheated oven.
- Measure out frozen peas; put them in your refrigerator while the chicken is cooking.
- Cook chicken/rice casserole 45 - 60 minutes. How long it takes to cook depends on the size of the chicken pieces. Large pieces (like whole chicken breasts) take longer than small pieces (like chicken wings).
- This is the easiest way to tell if the chicken is done: with oven mitts, take casserole out of the oven, & put it on the stove (closing the oven door); then grab the end of a drumstick bone & wiggle it. If it moves easily away from the meat, the casserole is ready.
- When the casserole seems to be done, take the peas out of the fridge.
- Get a large serving platter and place it next to the oven. (If you haven't already done so,) take the casserole out of the oven; take the chicken pieces out of the casserole and put them on the serving platter.
- Stir the peas into the rice that is left in the casserole.
- Cover the chicken pieces lightly with some aluminum foil, and do the same with the casserole; or, if the casserole comes with a lid, cover the rice/peas with the casserole lid.
- Let everything sit about 5 minutes. At the end of this time the peas will have been cooked by the heat of the rice, and the dish is ready to serve.
You now have a easy and delicious one-dish supper. Enjoy!
Disclaimer: while these recipes are the result of years of experience and/or lots of research, in the end they are just my personal preference. If you try something I suggest and it doesn't work for you, please don't sue me — I guarantee nothing. Best of luck!
Page created and maintained by A. Steinbergs
Last modified: November 28, 2011