Chicken and rice curry

by Posted on
  • 1 1/4 pounds skinless, boneless chicken breast halves
  • 1 tablespoon vegetable oil
  • 1 can (10 1/2 ounces) Condensed Cream of Chicken Soup or 98% Fat Free Cream of Chicken Soup
  • 1 1/2 cups water
  • 1/4 teaspoon paprika
  • 2 cups uncooked instant white rice
  • 2 cups fresh or frozen broccoli florets

Instructions

  • Step 1.Season the chicken with salt and pepper.  Heat the oil in a 12-inch skillet over medium-high heat.  Add the chicken and cook for 10 minutes or until well browned on both sides.  Remove the chicken from the skillet.
  • Step 2.Stir the soup, water and paprika in the skillet and heat to a boil.  Stir in the rice and broccoli.  Reduce the heat to low.  Return the chicken to the skillet.  Sprinkle the chicken with additional paprika.  Cover and cook for 5 minutes or until the chicken is done and the rice is tender.  Season to taste before serving.

Published by Simmi Iyer

"In order to be irreplaceable one must always be different. Al little bad taste is like a nice splash of paprika. We all need a splash of bad taste-its hearty, its healthy, its physical. I think we could use more of it. No taste is what I am against" My place to find recipes that you, your family and your friends will not only love but will want to make time and time again.