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This easy to make chicken and rice casserole has a mild curry flavor and is very attractive to serve. It is a meal on it’s own for dinner and is also great to take as a dish to pass for your next gathering.

Ingredients

3 boneless skinless chicken breasts, cut into 3/4-inch cubes
1/4 cup sweet red pepper, thinly sliced
1/4 cup sweet orange, yellow or green pepper, thinly sliced
2 cups long grain rice (cooked)
1/4 cup sour cream
1 teaspoon cooking oil

Marinade
1 1/2 cups tomatoes, chopped
3 tablespoons fresh lime juice
3/4 cup onion, Chopped
3 garlic cloves, minced
1 tablespoon yellow curry paste or 1/2 cup yellow curry sauce
1 jalapenos, seeded, membranes removed and finely chopped
1 teaspoon dried thyme
1 teaspoon curry powder
1 teaspoon ground cumin
1 tablespoon sugar

Directions

1. Combine the marinade ingredients in a large bowl or zip lock bag, mix well.
2. Add chicken cubes, mix into the marinade so all the pieces are covered.
3. Place in the fridge for 1 to 3 hours.
4. Remove chicken from the marinade – save the marinade
5. Heat 1 tbsp oil in a skillet.
6. . Brown the chicken cubes on all sides
7. Add marinade and simmer over medium heat until the chicken is cooked approx 15 minutes.
8. Add red & Green peppers.
9. Simmer 5 minutes longer.
10. Place cooked rice in 8 x 11 casserole dish and pour chicken mixture over the top. Spread evenly.
11. Serve with a nice green salad.

This is a really simple recipe made with ingredients you probably already have in your pantry.

CHICKEN CACCIATORE

1 whole chicken (whole cut into parts)
1/4 c. butter
1/2 c. sherry
15 oz. can stewed tomato bits
1 (6 oz.) can mushrooms
1 pkg. Italian dressing mix
1/4 c. chopped green pepper
1 tsp. Italian seasoning
Garlic powder, to taste
Bayleaf

DIRECTIONS

Boil chicken until done. Save water (use this to boil rice in). Cut chicken into small
squares. Brown in butter and sherry. Add tomatoes, mushrooms, Italian dressing mix,
green pepper and other seasonings. Bring to boil and simmer for one hour. Serve over
rice.