I love this one pot dish. I think it may be the raisins and the almonds! I make it at least twice during the fall season. The combination of the curry and coriander helps creates Indian like cuisine. You can omit the chicken and use vegetable broth to make it vegetarian and substitute chicken for a bean to get some protein and fiber in the meal.
This meal goes will with a side salad with a creamy type dressing and a Gourmet Diva dessert.
Chicken and Rice Pilaf
1 tablespoon olive oil
1 pound boneless skinless chicken breast cut into strips
1 onion, peeled and chopped
1 cup uncooked long grain white rice
2 shredded carrots
¼ cup raisins
1 ½ teaspoons curry powder
1 teaspoon coriander
pinch of salt
1 (14 ½ ounce) can chicken broth
½ cup slivered almonds
In a large non stick skillet heat the oil until hot over medium – high heat. Add the chicken and the chopped onion and sauté until the chicken is browned about 5 minutes. Add the rice, shredded carrots, raisins, curry powder, coriander, salt, chicken broth and water. Stir to combine. Bring to a boil and reduce the heat to low. Cover and cook for 15 to 18 minutes, until the chicken is done and the rice is tender. Top with almonds and serve.