
Time
60 minutes
Servings
6
Calories
562
A vibrant and aromatic dish of rice cooked in a rich tomato sauce served with succulent grilled chicken.
562
cal
23.9g
protein
56g
carbs
26.4g
fat
| Done | Ingredient | Qty | Cal | P | C | F | Source | |
|---|---|---|---|---|---|---|---|---|
| parboiled rice | 2 cups | 225 | 4g | 49g | 0g | |||
| tomatoes | 3 whole | 11 | 1g | 2g | 0g | |||
| onion | 1 whole | 7 | 0g | 2g | 0g | |||
| bell pepper | 1 whole | 5 | 0g | 1g | 0g | |||
| chicken thighs | 1.5 lbs | 248 | 18g | 0g | 19g | |||
| vegetable oil | 3 tbsp | 60 | 0g | 0g | 7g | |||
| curry powder | 1 tbsp | 3 | 0g | 1g | 0g | |||
| bay leaves | 2 pieces | 1 | 0g | 0g | 0g | |||
| salt | 1 tbsp | 0 | 0g | 0g | 0g | |||
| black pepper | 1 tsp | 1 | 0g | 0g | 0g |
| Done | Ingredient | Qty | Cal | P | C | F | Source | |
|---|---|---|---|---|---|---|---|---|
| parboiled rice | 2 cups | 225 | 4g | 49g | 0g | |||
| tomatoes | 3 whole | 11 | 1g | 2g | 0g | |||
| onion | 1 whole | 7 | 0g | 2g | 0g | |||
| bell pepper | 1 whole | 5 | 0g | 1g | 0g | |||
| chicken thighs | 1.5 lbs | 248 | 18g | 0g | 19g | |||
| vegetable oil | 3 tbsp | 60 | 0g | 0g | 7g | |||
| curry powder | 1 tbsp | 3 | 0g | 1g | 0g | |||
| bay leaves | 2 pieces | 1 | 0g | 0g | 0g | |||
| salt | 1 tbsp | 0 | 0g | 0g | 0g | |||
| black pepper | 1 tsp | 1 | 0g | 0g | 0g |
Step 1
Blend tomatoes, onion, and bell pepper into a smooth purée.
Step 2
In a pot, heat oil and sauté the purée until reduced by half, about 15 minutes.
Step 3
Add curry powder, salt, pepper, and bay leaves; stir for 2 minutes.
Step 4
Add rice and 4 cups of water; bring to a boil, then simmer until rice is cooked, about 20 minutes.
Step 5
Season chicken, grill until cooked through, and serve it alongside the rice.
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