Quick Curry Chicken and Rice

This is a great recipe for busy folks who don’t have a lot of time during the work week to prepare a dinner. You’ll earn the Silver Star if you throw the chicken on the grill. Both versions are superb.


1 tbs. XV olive oil
2-4 boneless, skinless chicken breasts
1 cup lemon juice
3 cloves mashed garlic
2-1/4 cups chicken stock
1 tbs. fresh minced parsley or cilantro
Hot curry powder
Black pepper
1 cup Basmati rice
3 scallions, sliced with greens
Juice from one lime wedge


Marinate the chicken breasts in lemon juice, garlic and curry powder, using a sealed plastic food storage bag for at least three hours.

In a 2-1/2 quart stock pot or Dutch oven, bring chicken stock to a boil, add the rice and simmer for twenty minutes.

While the rice is simmering, brown the chicken breasts in a skillet with 1 tbs. olive oil. Let sit for five minutes and slice in 1/2″ strips and add to the dutch oven with the scallion and parsley until just warmed through.

Top with lime juice and serve.


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