Soon to be your family favorite one pot meal. Can be made ahead and reheated.
- 3 teaspoons salt
- 1/8 teaspoon ground red pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon curry powder
- 1/4 teaspoon ground dried ginger
- 1 large onion chopped
- 1 small roasting chicken or about 3 pounds boneless chicken parts
- 1 Tablespoon peanut oil or other vegetable oil
- 2 cups long grain rice not instant
- 3 cups water
- 1 6 ounce can tomato paste
- 1 16 ounce can tomatoes
- 1 10 ounce package peas and carrots frozen
- In a small bowl, mix together 1 teaspoon salt, red pepper, garlic powder, curry powder and ginger.
- Rinse chicken, removing skin and fat. Cut the chicken into bite sized pieces. If you are using a whole chicken, cut through the bones with the help of an adult. You should end up with 20-30 pieces.
- Heat oil in a frying pan over medium heat. Place chicken in pan to brown, a few at a time. Add spice mixture to browning chicken a little at a time. Move browned and seasoned chicken to a large bowl. In same pan add chopped onion and cook for about 2 minutes. Add rice and stir onion and rice together. Remove from heat.
- Turn heat to low. Place rice mixture into large pot or Dutch oven. Add one cup of water to skillet and stir. Pour into pot/Dutch oven. Add tomato paste and tomatoes to rice mixture in pot/Dutch oven. Add 2 teaspoons salt and 2 cups water to pot/Dutch oven and stir well-crushing tomatoes.
- Add chicken and it's juices to pot. Bring to a boil over medium heat, cover and turn burner to low. Simmer for about 20 minutes-checking at 10 minutes to be sure it's not burning/scorching-add a tad more water if necessary. When rice is barely tender-turn off stove and let the covered pot rest for about 20 minutes.
- Cook frozen peas and carrots until just cooked. Add half to pot when the rice is finished resting and stir in. Sprinkle the rest on top before serving.
Recipe Credit: A Good Soup Attracts Chairs by Fran Asseo-Asare