Indian-Spiced Chicken with Wild Rice
Browse the recipe Indian-Spiced Chicken with Wild Rice
Indian-Spiced Chicken with Wild Rice
YIELD Makes 4 servings
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INGREDIENTS
| 1/2 | teaspoon salt |
| 1/2 | teaspoon ground cumin |
| 1/2 | teaspoon black pepper |
| 1/4 | teaspoon ground cinnamon |
| 1/4 | teaspoon ground turmeric |
| 4 | boneless skinless chicken breasts (about 1 pound) |
| 2 | tablespoons olive oil |
| 2 | carrots, sliced |
| 1 | red bell pepper, chopped |
| 1 | stalk celery, chopped |
| 2 | cloves garlic, minced |
| 1 | package (6 ounces) long grain and wild rice mix |
| 2 | cups reduced-sodium chicken broth |
| 1 | cup raisins |
| 1/4 | cup sliced almonds |
PREPARATION:
- Combine salt, cumin, black pepper, cinnamon and turmeric in small bowl. Rub spice mixture on both sides of chicken. Place chicken on plate; cover and refrigerate 30 minutes.
- Preheat oven to 350°F. Spray 13X9-inch baking dish with nonstick cooking spray.
- Heat oil in large skillet over medium-high heat. Add chicken; cook 2 minutes per side or until browned. Remove chicken; set aside.
- Add carrots, bell pepper, celery and garlic to skillet; cook and stir 2 minutes. Add rice; cook 5 minutes, stirring frequently. Add seasoning packet from rice mix and broth; bring to a boil over high heat. Remove from heat; stir in raisins. Pour into prepared dish. Place chicken on rice mixture; sprinkle with almonds.
- Cover tightly with foil and bake 35 minutes or until chicken is no longer pink in center and rice is tender.
This recipe appears in:
Middle Eastern
NUTRITIONAL INFORMATION:
| Sodium | 993 mg |
| Protein | 34 g |
| Fiber | 4 g |
| Carbohydrate | 67 g |
| Cholesterol | 69 mg |
| Total Fat | 17 g |
| Calories from Fat | 28 % |
| Calories | 544 |
DIETARY EXCHANGE:
| Fat | 1-1/2 |
| Meat | 3 |
| Vegetable | 2 |
| Fruit | 2 |
| Starch | 2 |