One-Pot Mustard Chicken and Rice

By Rheanna Kish and The Test Kitchen

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One-Pot Mustard Chicken and Rice
Photography by Matthew Kimura

This recipe makes 6 servings

Nutritional Info
Per each of 6 servings: about	-
cal	404404 cal
pro	28 g28g pro
total fat	11 g11g total fat
sat. fat	2 g2g sat. fat
carb	47 g47g carb
fibre	3 g3g fibre
chol	94 mg94mg chol
sodium	697 mg697mg sodium
potassium	545 mg545mg potassium
% RDI:	-
calcium	88 calcium
iron	1919 iron
vit A	88 vit A
vit C	2525 vit C
folate	2121 folate

Preparation time: 15 minutes
Total time : 35 minutes

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

Ingredients

1-1/2 lb boneless skinless chicken thighs , cubed1-1/2 1-1/2lb lbboneless skinless chicken thighboneless skinless chicken thighs, cubed
3/4 tsp salt 3/4 3/4tsp tspsalt
3/4 tsp pepper 3/4 3/4tsp tsppepper
2 tbsp vegetable oil 2 2tbsp tbspvegetable oil
1 large sweet onion , diced1 1large sweet onionsweet onions, diced
3 ribs celery , sliced3 3ribs celery, sliced
1-1/2 tsp dried dillweed 1-1/2 1-1/2tsp tspdried dillweed
1-1/2 cups basmati rice 1-1/2 1-1/2cups cupsbasmati rice
2 tbsp drained rinsed capers , chopped2 2tbsp tbspdrained rinsed capers, chopped
1 cup sodium-reduced chicken broth 1 1cup cupsodium-reduced chicken broth
3 tbsp Dijon mustard 3 3tbsp tbspDijon mustard
2 cups green beans , cut in 1-inch (2.5 cm) lengths2 2cups cupsgreen beangreen beans, cut in 1-inch (2.5 cm) lengths
1/3 cup chopped fresh parsley 1/3 1/3cup cupchopped fresh parsley
2 green onions , (green parts only), thinly sliced2 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