1 tbsp olive oil 15 ml
6 oz boneless skinless chicken thighs, 175 g
chopped
1/2 cup chopped onion 125 ml
1/2 tsp curry powder 2 ml
1 1/2 cups low-sodium chicken stock 375 ml
1/2 cup long-grain brown rice, rinsed 125 ml
1 cup frozen sweet peas 250 ml
1. In a medium saucepan, heat oil over medium-high heat. Add chicken, turning to brown evenly; transfer to a plate.
2. Add onion and curry powder to saucepan; cook, stirring, until onion is tender but not browned, about 3 minutes. Stir in stock and rice; bring to a boil. Cover, reduce heat and simmer for 25 to 30 minutes, or until rice is almost tender. Add peas and browned chicken; simmer until chicken is no longer pink inside, about 10 minutes. Let cool.
3. Transfer to blender and puree on high speed to desired consistency.
6 oz boneless skinless chicken thighs, 175 g
chopped
1/2 cup chopped onion 125 ml
1/2 tsp curry powder 2 ml
1 1/2 cups low-sodium chicken stock 375 ml
1/2 cup long-grain brown rice, rinsed 125 ml
1 cup frozen sweet peas 250 ml
1. In a medium saucepan, heat oil over medium-high heat. Add chicken, turning to brown evenly; transfer to a plate.
2. Add onion and curry powder to saucepan; cook, stirring, until onion is tender but not browned, about 3 minutes. Stir in stock and rice; bring to a boil. Cover, reduce heat and simmer for 25 to 30 minutes, or until rice is almost tender. Add peas and browned chicken; simmer until chicken is no longer pink inside, about 10 minutes. Let cool.
3. Transfer to blender and puree on high speed to desired consistency.