This recipe is by far my favorite one that I’ve made this last week; I ate way too much when I initially made it and also scored all the leftovers. It was the first time I had tried a casserole like dish with brown rice without cooking the rice first, and was amazed at how well it turned out. I used a cast iron dutch oven, but any ovenproof pan which also can go on the stovetop would work for this dish. It could be made vegetarian by substituting something else for the chicken.
olive oil (more if using cast iron, less depending on your pan type; just need a sufficient amount to saute veggies and cook the chicken)
1 onion, diced
1 red bell pepper, diced
2 tablespoons freshly grated ginger
6 cloves garlic, minced
1 tablespoon curry powder
1.5 teaspoons garam masala
1C brown rice (uncooked)
1 split chicken breast, (about 1 lb), cut into pieces
2C chicken broth (used homemade)
1 can diced tomatoes (used home canned)
1/2 cup coconut milk (I used Silk Pure Coconut)
In your pan, begin by heating the oil, and then add the chicken, and cook until browned and mostly cooked through.
Next, add the onion and red pepper and cook until onions are translucent.
Next, add the ginger, garlic and spices, and then stir well for 2 minutes.
Stir in the dry rice, until thoroughly mixed in.
Add the liquids and tomatoes and stir thoroughly.
Cover, and place in a 350 degree oven for 45 minutes.
The rice falls to the bottom, so the chicken, peppers and tomatoes seem to make a top layer with the rice on the bottom.
So tasty! If you think this serving is all I had, you’d be greatly mistaken… would serve well with applesauce, broccoli, peas, or any other similar side dish.