Skillet Curried Chicken and Rice

By norsegal8

Ingredients

• 4 (6 to 8 ounce) boneless, skinless, chicken breasts
• table salt
• black pepper
• 1/2 cup all-purpose flour
• 3 Tbsp. vegetable oil
• 1 onion, minced
• 1 Tbsp. curry powder
• 1 1/2 cups long-grain white rice
• 3 garlic cloves, minced
• 1 1/2 cups chicken stock
• 1 cup frozen peas, thawed
• 1/4 cup raisins
• 1/4 cup minced fresh cilantro leaves

Details

Servings 4

Preparation

Step 1

1. Pat the chicken dry with paper towels and season with salt and pepper. Dredge the chicken in the flour to coat and shake off any excess. Heat 2 tablespoons of the oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Brown the chicken well on one side, about 5 minutes. Transfer the chicken to a plate and set aside.
2. Add the remaining 1 tablespoon of oil to the skillet and return to medium-high heat until shimmering. Add the onion, curry powder and 1/2 tsp. salt and cook until softened, about 5 minutes. Stir in the rice and garlic and cook until fragrant, about 30 seconds.
3. Stir in the broth, scraping up any browned bits. Nestle the chicken and any accumulated juices into the rice, browned side up. Cover and cook over medium heat until the liquid is absorbed and the thickest part of the chicken registers 160 to 165 degrees on an instant-read thermometer, about 10 minutes.
4. Transfer the chicken to a clean plate. Gently brush off any rice clinging to the chicken, then tent the chicken with foil and set aside. Return the skillet to medium-low heat, cover and continue to cook, stirring occasionally, until the liquid is absorbed and the rice is tender, 8 to 12 minutes longer.
5. Off the heat, sprinkle the peas and raisins over the rice, cover and let warm through, about 2 minutes. Add the cilantro and gently fold into the rice. Season with salt and pepper to taste and serve with the chicken.