Labadie Recipe Database

Name Indian Spiced Chicken with Wild Rice Number of People 4 List of Ingredients 1/2 tsp. salt 1/2 tsp. ground cumin 1/2 tsp. black pepper 1/4 tsp. ground cinnamon 1/4 tsp. ground turmeric 4 boneless, skinless chicken breasts (about 1 lb.) 2 T olive oil 2 carrots, sliced 1 red bell pepper, chopped 1 rib celery, chopped 2 cloves garlic, minced 1 package (6 oz.) long grain and wild rice mix 2 cups chicken broth plus 1/4 to 1/2 cup for bottom of pan 1 cup raisins 1/4 cup sliced almonds Description Combine salt, cumin, black pepper, cinnamon and turmeric in small bowl. Rub spice mixture on both sides of chicken. Place chicken on plate and cover tightly. Refrigerate for 30 minutes. Preheat oven to 350 degrees. Spray a 13X9-inch baking dish with nonstick spray. Heat oil in large skillet over medium-high heat until hot. Add chicken and cook 2 minutes per side or until browned. Remove chicken and put in prepared baking dish. Place carrots, bell pepper, celery and garlic in same skillet. Cook and stir 2 minutes. Add rice and cook 5 minutes, stirring frequently. Add seasoning packet from rice mix and broth; bring to boil over high heat. Remove from heat and stir in raisins. Pour over chicken breasts, add 1/4 to 1/2 cup broth to pan and sprinkle with almonds. Cover tightly with foil and bake 35 minutes or until chicken is no longer pink in center and rice is tender. Time 20 minutes prep + marinading and baking time. Difficulty (1-5) 2 Notes I used Trader Joe's raisin medley and it was delicious! Image