From the Pantry Butler kitchen
Curried Chicken with Raisins and Mushrooms
Savory chicken and mushrooms balanced with the sweetness of raisins and red bell peppers will make this curried one-pan recipe a family favorite. USDA MyPlate Kitchen — Produce for Better Health Foundation (public domain), via myplate.food
Ingredients
- 1 1/2 teaspoons olive oil — extra virgin or virgin
- 2 boneless, skinless chicken breasts — about 12 oz, diced into 1 inch cubes
- 2 cups sliced fresh white mushrooms
- 2 cups sliced cremini mushrooms
- 1/2 medium red bell pepper — cut into 3/4" squares
- 2 cups low sodium chicken broth
- 1 cup raisins
- 2 cups instant whole-grain rice
- 1 1/2 tablespoons curry powder
Method
- Heat olive oil in large sauté pan.
- With heat on medium-high, place chicken in pan and cover with lid.
- Cook chicken about 5 minutes.
- Add mushrooms and peppers to pan and sauté 3 to 4 minutes.
- Add chicken broth.
- Gently mix in raisins, rice, and curry powder; bring to boil, reduce heat and cover.
- Simmer until rice is done; fluff with fork and let sit 3 to 5 minutes before serving.
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