One-Pot Mustard Chicken and Rice
One-Pot Mustard Chicken and Rice
Photography by Matthew Kimura
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per each of 6 servings: about | - |
| cal | 404 |
| pro | 28 g |
| total fat | 11 g |
| sat. fat | 2 g |
| carb | 47 g |
| fibre | 3 g |
| chol | 94 mg |
| sodium | 697 mg |
| potassium | 545 mg |
| % RDI: | - |
| calcium | 8 |
| iron | 19 |
| vit A | 8 |
| vit C | 25 |
| folate | 21 |
- Preparation time: 15 minutes
- Total time : 35 minutes
- Portion size: 4 to 6
Ingredients
- 1-1/2 lb 1-1/2lbboneless skinless chicken thighboneless skinless chicken thighs, cubed
- 3/4 tsp 3/4tspsalt
- 3/4 tsp 3/4tsppepper
- 2 tbsp 2tbspvegetable oil
- 1 1large sweet onionsweet onions, diced
- 3 3ribs celery, sliced
- 1-1/2 tsp 1-1/2tspdried dillweed
- 1-1/2 cups 1-1/2cupsbasmati rice
- 2 tbsp 2tbspdrained rinsed capers, chopped
- 1 cup 1cupsodium-reduced chicken broth
- 3 tbsp 3tbspDijon mustard
- 2 cups 2cupsgreen beangreen beans, cut in 1-inch (2.5 cm) lengths
- 1/3 cup 1/3cupchopped fresh parsley
- 2 2green oniongreen onions, (green parts only), thinly sliced
Preparation
Sprinkle chicken with 1/4 tsp (1 mL) each of the salt and pepper. In large Dutch oven, heat oil over medium-high heat; brown chicken, in batches. Using slotted spoon, transfer to plate.
Add onion, celery, dillweed and remaining salt and pepper to pan; cook over medium heat until light golden, about 8 minutes.
Stir in rice; cook, stirring, for 2 minutes. Stir in chicken and capers.
Whisk together broth, mustard and enough water to make 1-3/4 cups (425 mL). Add to rice mixture and bring to boil; reduce heat, cover and simmer for 10 minutes.
Add green beans; simmer, covered, for 5 minutes. Turn off heat; let stand on burner for 10 minutes. Stir in parsley and green onions.
Source : Canadian Living Magazine: January 2011
