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    You are in: Home / Recipes / Sunday Night Skillet Chicken and Rice Recipe
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    Sunday Night Skillet Chicken and Rice

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    TXOLDHAM's Note:

    This one comes from "Modern Spice" by Monica Bhide. I haven't made this but wanted to save for later.

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    Units: US | Metric


    1. 1
      Heat oil in a large skillet over medium heat. Add the cinnamon stick and bay leaves. When the spices begin to sizzle, add the onion and ginger-garlic paste. Saute until onion begins to change color and soften.
    2. 2
      Add the tomatoes and cook for 10 to 12 minutes. If this mixture begins to stick to the sides of the pan, add up to 1/4 cup water.
    3. 3
      Add the chile powder, turmeric, coriander and salt to taste. Cook, stirring for another minute or two.
    4. 4
      Add the chicken and stirring constantly, cook until chicken is almost cooked through.
    5. 5
      Add the rice and water and bring to a boil. Reduce the heat, cover, and cook for about 20 minutes or until the water is completely absorbed and rice is done. The final dish will be barely moist. Fluff the rice and serve.

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    Nutritional Facts for Sunday Night Skillet Chicken and Rice

    Serving Size: 1 (460 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 446.5
    Calories from Fat 173
    Total Fat 19.2 g
    Saturated Fat 4.2 g
    Cholesterol 51.7 mg
    Sodium 487.0 mg
    Total Carbohydrate 51.4 g
    Dietary Fiber 5.5 g
    Sugars 8.5 g
    Protein 18.5 g

    The following items or measurements are not included:

    ginger-garlic paste

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