NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup parboiled rice

0.5 tbsp extra virgin olive oil

0.25 cup red onion

0.5 cup tomato puree

0.25 cup red bell pepper

0.25 tsp scotch bonnet pepper

1 clove garlic

0.5 tsp fresh ginger

0.5 tsp curry powder

0.25 tsp dried thyme

1 whole bay leaf

0.5 cup low-sodium chicken stock

0.25 cup carrots

0.25 cup green peas

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Cut the chicken breast into bite-sized cubes and season with half of the sea salt and black pepper.

• 2

  Heat the olive oil in a large pot over medium heat. Add the chicken and sear until golden brown on all sides, then remove and set aside.

• 3

  In the same pot, add the diced onions and sauté until translucent. Stir in the minced garlic, grated ginger, and scotch bonnet pepper, cooking for 1 minute until fragrant.

• 4

  Add the tomato puree and blended red bell pepper. Cook the sauce for 5-7 minutes, stirring frequently, until it darkens slightly and the oil begins to separate.

• 5

  Stir in the curry powder, dried thyme, bay leaf, and remaining salt and pepper.

• 6

  Rinse the parboiled rice under cold water until the water runs clear. Add the rice to the pot and stir to coat every grain in the tomato base.

• 7

  Pour in the chicken stock and return the seared chicken to the pot. Bring to a boil, then reduce heat to low and cover with a tight-fitting lid.

• 8

  Simmer for 15 minutes, then quickly lift the lid to scatter the diced carrots and green peas over the top. Cover again and continue simmering for 5-10 minutes until the rice is tender and liquid is absorbed.

• 9

  Remove from heat, discard the bay leaf, and fluff the rice with a fork before serving.