Tandoori Chicken and Rice
1. Preheat oven to 350 degrees F. Lightly coat a 2-quart rectangular baking dish with cooking spray. Set aside.
2. In a large skillet melt the 1 tablespoon butter over medium heat. Add onion, carrot, sweet pepper, and chile pepper; cook and stir for 6 minutes. Stir in zucchini and garlic. Cook and stir for 3 minutes more.
3. Stir in broth, rice, the water, tomato paste, and 1 tablespoon of the Tandoori Spice Mixture. Bring to boiling; boil for 1 minute. Carefully pour rice and vegetable mixture into prepared baking dish. Cover tightly with foil. Bake for 45 minutes.
4. Meanwhile, sprinkle the remaining Tandoori Spice Mixture evenly over all sides of the chicken. Using your fingers, rub spices into the meat. In a large skillet melt the 1 1/2 teaspoons butter over medium-high heat. Cook chicken in hot butter about 4 minutes or just until browned, turning once halfway through cooking. Transfer chicken to plate; chill in refrigerator until needed.
5. Remove rice mixture from oven and uncover it. Arrange chicken pieces on rice mixture. Replace foil. Bake for 20 to 25 minutes more or until chicken is done (165 degrees F) and rice is tender. To serve, sprinkle with cilantro.
Tip
*Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1287g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 760 | ||
Calories from Fat: 73 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.1g | 11 % | |
Saturated Fat 3.8g | 19 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 77.2mg | 24 % | |
Sodium 212.1mg | 7 % | |
Potassium 2549.6mg | 67 % | |
Total Carbohydrate 136g | 40 % | |
Dietary Fiber 21.6g | 86 % | |
Sugars, other 114.4g | ||
Protein 43.2g | 62 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 760
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