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Tuesday, December 15, 2015

Try Jasmine Rice for a Change

Janet Groene's
One Pot Jasmine Chicken
    Add an exotic taste to an ordinary chicken recipe by using flavorful jasmine rice in this easy, stove-top recipe.

1 pound boneless, skinless chicken thighs
1/4 cup low-sodium soy sauce
1 tablespoon minced garlic
1 teaspoon curry powder
1 cup jasmine rice
1 can ready-to-serve chicken broth
Medium red sweet pepper, seeded and diced
Large onion, peeled and diced
15-ounce can garbanzo peas, drained
    Cut chicken in bite size pieces and put in a bag with the soy sauce and garlic. Chill  several hours or overnight. 
    Add water to broth to make 2 1/4 cups liquid. Bring it to a boil in a roomy pot. Drain chicken and discard marinade. Add chicken to boiling broth, bring back to a boil for 5 minutes, then stir in rice, curry, sweet pepper and onion.  Cover, reduce heat and cook over low flame 20 minutes. Check to see if rice is tender. Stir in garbanzos to heat through. 
    Stir and serve. Makes 4 to 6 portions. To serve up to 8 people, increase rice to 1 ½ cups, liquid measure to 3 1/2 cups and add a second can of drained garbanzos.

See more Janet Groene recipes at

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