Rice & Chicken (Or Turkey)

Everything cooks in one pot for this curried brown rice and chicken dinner scaled perfectly for two. Vegetables go in with the rice from the start so they simmer together in the broth, absorbing the curry and red pepper flake flavor as they cook.

Carrots, celery, leek, kale, and mushrooms make this a seriously vegetable-loaded dish. The kale holds up through the long simmer without turning to nothing, and the leek adds a milder, sweeter flavor than onion would.

Cooked chicken or turkey and frozen peas go in for just the last five minutes, enough to heat through without drying out. This is a great way to use leftover roast chicken or Thanksgiving turkey.

Kitchen Tips

• Use brown rice for the full 35 to 40 minute simmer. If you swap to white rice, add the vegetables first and let them cook for 15 minutes before adding the rice so they don’t turn to mush.
• A mix of water and chicken broth for the liquid gives you flavor without making it too salty.
• Slice the vegetables on the thinner side so they cook through in the same time as the rice.
• The rice is done when most of the liquid is absorbed and each grain is tender but not mushy.

Variations

• Coconut curry: Replace half the broth with coconut milk for a richer, Thai-inspired version.
• Tofu swap: Skip the meat entirely and add cubed firm tofu with the peas for a vegetarian version.