This recipe makes a big meal for one, but you can easily increase the quantities or split between two with a side salad. It's low-fat and one-pot. PIE doesn't eat chicken, so this is my go-to recipe when I am cooking for one. It's spicy but not too hot so good for older kids too.
Ingredients
Quarter of a cup of basmati rice
Quarter of a red onion, sliced
Dash of lite olive oil
Two mushrooms, more or less
Half a teaspoon of cumin
Half a teaspoon of ground coriander
Half a teaspoon of curry powder
One teaspoon of chicken or vegetable stock powder (or a cube)
Half a cup of water
One medium skinless chicken breast
A couple of tablespoons of fruit chutney
Put the rice and onion in a medium saucepan and toss around with the olive oil for a minute or two - don't let it burn. Put in the spices and the mushrooms and stir around for another half a minute. Add the stock and half a cup of water (or twice the measure of rice if you want to increase quantities). It will quickly be bubbling so turn down the heat to low.
Lay the chicken breast on top of the rice mixture and slather some fruit chutney (or pesto, or even tomato sauce in a pinch) over the top. Put the lid on the saucepan and leave it for 20-25 minutes (depending on the size of the chicken breast). Test the rice and if it's cooked then turn off the heat and leave it to steam for five minutes before serving.
Adapted by me from a Weight Watchers recipe circa 2000.
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