Wednesday, 6 April 2016

Tandoori Chicken and Rice Casserole

Now that my kids are older and have varied schedules I am noticing that a casserole is really the perfect meal. All my kids have to do is scoop, heat and eat. If it is anymore complicated than this, they may not eat or they may choose something that is not very nutritious. This casserole uses a Tandoori spice mixture that I bought at the grocery store. It is flavourful but not overpowering. The spice is rubbed on the chicken before it is cooked and also added to the rice/vegetable mixture. Everything is cooked on the stove-top and then a final bake in the oven. I like my food spicy so I added Sriracha hot sauce but omit if you do not like too much heat. Serve with Naan bread. In the photos I have doubled the recipe.

5 teaspoons Tandoori spice mixture divided

4 (4-5 ounces per breast) skinless, boneless chicken breasts

2-3 Tablespoons vegetable oil

¾ Cup coarsely chopped onion

½ Cup coarsely shredded carrot

½ Cup chopped red sweet pepper

½ Cup chopped green pepper

1 jalapeno pepper, seeded and chopped

2 cloves garlic, thinly sliced

2 Cups chicken broth

⅔ Cup uncooked long grain rice

½ Cup water

¼ Cup tomato paste

1 can coconut milk (398ml)

Salt and pepper to taste

Sriracha hot sauce optional

Snipped fresh cilantro optional

Makes 4-6 servings

recipe doubles well


Preheat oven to 350 degrees F.

Lightly grease a 2-quart rectangular baking dish ; set aside.

Sprinkle 2 teaspoons of the Tandoori spice mixture evenly over the chicken, rub it in with your fingers.

In a large skillet heat another tablespoon of oil over medium heat.

Add chicken breasts, cook both sides for about 8-10 minutes in total or until chicken is fully cooked. Remove from pan and set aside.

In the same skillet heat 1 tablespoon vegetable oil over medium heat until melted. Add onion, carrot, red pepper,green pepper and jalapeno ; cook for 6 minutes, stirring occasionally. Add garlic; cook and stir for 3 more minutes.

Stir in broth,coconut milk, rice, the water, the tomato paste, and 3 teaspoons of the Tandoori Spice Mixture.

Add Sriracha hot sauce into the mixture to your own taste.

Bring to boiling; boil for 1 minute.Reduce heat, simmer for about 15-20 minutes.

Slice the chicken and add to the skillet.

Carefully pour rice mixture into the prepared baking dish.

Bake, for 20 to 25 minutes.

Sprinkle snipped cilantro over dish before serving.

Print Recipe;Tandoori chicken and Rice Casserole

Rub chicken with Tandoori spice mixture.

Heat oil over medium heat and cook the chicken.

Turn chicken over so both sides are nicely browned and cooked thoroughly.

Remove chicken to a plate and set aside. My chicken breasts were huge so I just used 3. I also doubled this recipe so cook chicken in batches if you double.

Once the chicken has rested and cooled a little. slice the chicken into pieces.

In the same skillet heat another tablespoon of vegetable oil over medium heat. Add onion, carrot, green and red peppers and jalapeno. Cook until vegetables are soft. About 6 minutes.

Add garlic and continue to cook for 2 minutes.

Add chicken broth, coconut milk, water, rice and tomato paste. Then add the remaining 3 teaspoons or Tandoori spice.

Bring to a boil and then reduce heat and simmer for about 15-20 minutes.

After 15-20 minutes add the sliced chicken back to the rice mixture.

Pour mixture into a greased casserole baking dish.

Bake at 350 degrees for about 20 minutes.

sprinkle with fresh cilantro.

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