Author: Canadian Living

This is a recipe that mother has made since I can remember...and that's a long time ago!! This is one of my family's favorites and I hope it becomes one of your family's as well!!!

  • Portion size 6 servings
  • Credits : Luluthie68

Ingredients

  • 6 chicken drumsticks
  • 6 chicken thighs
  • 1 1/2 cup long grain rice
  • 1 large tomato chopped
  • 1 green pepper chopped
  • 1 small onion chopped
  • 1 lb button mushroom coursly chopped
  • 2 tablespoons parsley chopped
  • 1 generous pinch sea salt
  • 1 generous pinch ground pepper
  • 2 tablespoons West Indian curry powder
  • 1 tablespoon tumeric
  • 2 tablespoons olive oil

Method

~Pre-heat oven to 350 degrees F.
~In a large pot with boiling water, place all raw chicken pieces for 1/2 of an hour.
 ~In a 9" x 13" casserole pan(stove top safe), heat two tablespoons of olive oil(med/high heat) in the centre. Add tomato, green pepper, onion, mushrooms & parsley and saute until they start to slightly brown....then add rice and saute for five more minutes.
~Using the chicken stock you've just made, strain about three cups into the casserole pan and add the salt, pepper, curry and turmeric and mix all well.
~Using tongs, place the chicken pieces on top of the mixture in the chicken stock.
~Place full casserole pan in the centre of oven and set timer for 1/2 hour. Check periodically to ensure the casserole is not drying out....Just add a little more stock to keep moist.
~Remove from oven and let the casserole sit for about 10-15 minutes to settle then..... BON APPETIT!!!!
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Baked Curry Chicken and Rice

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