Gluten-Free Curried Chicken And Rice Recipe

About this recipe

A flavorful and hearty dinner featuring tender chicken, aromatic spices, and gluten-free rice, perfect for solution seekers looking for a satisfying meal.

Ingredients

• 50G Picard Chopped Flat Parsley
• - Chicken Breast Fillets
• 50G Pepper Black Ground BWFO
• 750 Ml Bevelini Extra Virgin Olive Oil, 750Ml
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1kg 1kg Green Pepper
• - Forest Whole Foods Organic White Quinoa
• - Nearly Naked Veg Basil 100g
• 290G Portland Mills Jamaican Curry Powder, 290G
• - Tata Salt

Instructions

1. 1. Season 500 g chicken breast with 1 tbsp sweet basil, 1 tsp curry powder, 1 tsp salt, and 1/2 tsp black pepper.
2. 2. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the chicken and cook until lightly browned, about 5 minutes per side.
3. 3. Add 1 diced onion and 1 diced green pepper to the skillet. Stir-fry with the chicken for 3-4 minutes until softened.
4. 4. Pour in 1/2 cup water, cover the skillet, and let it simmer on low heat for 20 minutes until the chicken is cooked through.
5. 5. Wash 3 cups of quinoa and stir it into the skillet. Add enough water to level with the mixture. Cover tightly and cook on low heat until the quinoa is tender, about 15 minutes.
6. 6. Garnish with 2 tbsp chopped fresh parsley and serve hot.