I found this recipe on the Cooking Professionally website. I’ve adjusted it slightly by adding ginger, garlic, red pepper flakes and lime juice to it. Also, I fry the chicken breasts first, then add the rice and remaining ingredients to the pan. I feel like this gives me more control over the doneness of the chicken – and gives plenty of time for the rice to cook thoroughly. Additionally, by frying the chicken first it adds more depth to the flavor of the rice. This dish is just the right combination of sweet and savory – with the perfect amount of tang!
Ingredients:
2-3 teaspoons curry powder
1 ¼ teaspoons salt, divided
¼ teaspoon pepper
6 (5-ounce) chicken breast halves,
boneless and skinless
Drizzle of Olive Oil
1 ½ cups orange juice
¼ cup lime juice
1 cup long-grain rice
½ cup water
1 tablespoon brown sugar
1 teaspoon ground mustard
1 ½ tablespoons of minced ginger (I sometimes use the ginger that comes in a tube. Timesaver for sure!)
Directions
Combine the curry powder, 1/2
teaspoon of salt, and the pepper.
Rub the curry powder mixture over
the chicken.
Drizzle the olive oil in a skillet
over medium heat on the stove.
Fry the chicken breasts in the
skillet for four minutes per side.
Remove the chicken breasts from
the skillet and place on a plate.
Add the orange juice, lime juice,
water, brown sugar, mustard, ginger, garlic and the remaining salt to the
skillet.
Stir and bring the mixture to a
boil.
Reduce the heat to simmering and
cover the skillet.
Cook until the liquid is almost absorbed.
Return the chicken pieces to the
skillet.
Turn off the heat and let stand,
covered, until all the liquid is absorbed, for about 5 minutes.
Top with parsley and serve!
