“I had to do something with a leftover chicken breast - I surprised myself by how good this 'throw together' was.” - by Cyndi
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Place rice and 2 cups water in a medium saucepan, and bring to a boil. Mix in margarine and parsley. Reduce heat, cover, and simmer 15 to 20 minutes.
- Heat oil in a medium skillet over medium heat, and stir in the onion and chicken. Cook, stirring occasionally, 25 minutes, or until chicken is no longer pink and juices run clear.
- Mix curry powder, Worcestershire sauce, and 1/2 cup water into the skillet with the chicken. Reduce heat, and simmer about 5 minutes. Stir in the orange zest. Continue cooking until most of the water has been reduced. Mix in the rice to serve.
Nutrition
Amount Per Serving (4 total)
- Calories
- 372 cal
- 19%
- Fat
- 14.5 g
- 22%
- Carbs
- 41.7 g
- 13%
Based on a 2,000 calorie diet
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Reviews (5)
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"I had to modify this recipe, which is why I only gave it 4 stars, because it was bland. Double (at least) the curry powder and worchestshire sauce. Zezt a whole orange and use the juice from the ora..." See morenge as well in the last couple minutes and it is wonderful. To finish it off I also segment an orange and use it to garnish the dish and add a little extra parsley for garnish as well. It looks and tastes nice!"
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