Let’s talk about chicken and rice in bowls. While I have no issues thinking up what to cook for dinner, breakfast and lunch ideas have me hitting a mental wall. I’m not a good breakfast eater, and an even worse lunch eater (if I even remember to eat… I know it’s bad). So a little rice bowl like this goes a long way – it’s a filling dinner, and a light enough lunch for the next day. And best of all, it’s a throw-in-the-pot-and-forget type deal – I can make this in my sleep and so can you.
Note on curry powder – every brand and blend will be vastly different – it’s a mix of many different spices. So unless you make your own, invest in a few store bought jars and see what taste you prefer, they can really differ from one to the other. My favorite one is a Thai-originating blend with whole dried curry leaves inserted between the powder – I couldn’t convey the taste, so the bottom line is – try, try, try.
I use lots of red jalapeno chilies – if you’re not a spice hound like me, feel free to use less. And did you know that creamy cubed avocado is divine with curried rice? (not shown in pics) It would’ve never crossed my mind – as open-minded as I am to cooking, I’m skeptical of “fusion” and my flavor profiles are very cuisine specific. Good discovery.
- vegetable oil
- 2 chicken breasts, cubed
- 1 medium onion, finely chopped
- 1 medium yellow pepper (red is okay), chopped
- 1 garlic clove, minced
- 2 red jalapeno chilies, seeded and finely chopped, plus one more for garnish
- 1 cup white rice (jasmine used here)
- 1 tbs curry powder
- 1 tsp turmeric
- salt and pepper
- 2 cups of water, or stock
- cilantro for garnish
- cubed avocado for garnish
- Heat a bit of oil in a dutch oven over medium heat. Add the onion, yellow pepper and garlic and cook for a couple of minutes until softened. Add the cubed chicken and brown for a couple more minutes, stirring often and taking care not to burn. Add the chilies, rice, curry powder and turmeric, then dry roast for a moment, stirring often. Add the water, or stock, and mix well, scraping any browned bits from the bottom. Cover and cook until the water is absorbed and the rice is cooked through. Season with salt and pepper. Serve garnished with chopped chili, cilantro and avocado.