Sunshine Chicken

April 21, 2012


I snagged acquired this recipe from the internal website of a company I used to work for.  It was set up so that the employees could share the tasty recipes they brought in for potluck meals.  It is simple and delicious and adds a little bit of exotic to a weeknight meal.

2-3 tsp curry powder

1 1/4 tsp salt

1/4 tsp pepper

6 chicken breasts (I used 4 chicken legs with thighs attached)

1 1/2 cups orange juice

1 cup converted rice

3/4 cup water

1 Tbsp brown sugar

1 tsp dry mustard

chopped parsley (garnish)


When I buy spices I am not sure I am going to like or won’t use often, I buy them at my local bulk store and keep them in these nifty little jars from Ikea.  They stack nicely and fit nicely together on the shelf.  I usually label them with my handy dandy labeller and am off to the races.


Mix together the curry, salt, and pepper.  The original recipe says the salt is optional and to only use 1/2 tsp salt at this point.  I will show you how I get around that later.


Mix the spices together and thoroughly rub it all over the skinned chicken pieces.  Don’t worry about using all the rub.


Brown off the chicken in a skillet.  No oil is required and then set the chicken aside for a moment.  If you run short on time, you can skip this step without any sort of impending doom.


To make the rest of the dish, I toss any remaining rub into the skillet. Then add the orange juice, rice, water, brown sugar, and dry mustard and give it a stir.


Place the chicken pieces back into the pan.  Bring the pan to a boil, cover,  then drop it back to a boil for 20-25 minutes, until the chicken is cooked.


Mmm, delicious.  This is the perfect time to throw together a salad or warm up some rolls to round out the meal.  And I would have, too, had I not otherwise gotten distracted.  When the chicken is cooked, turn off the heat and let it sit, covered, for another five minutes or so, until the liquid is absorbed into the chicken.


Not withstanding that I mangled the above pictured chicken piece, this is delicious.  Leftover chicken is fantastic the next day in a wrap or other sandwich-type vessel.

I don’t find this makes quite enough rice for my liking.  There is really only enough for just a taste for each person.  I would make more rice in another pot, using the same flavour ingredients listed here.

Three teaspoons of curry makes for a pretty spicy dish, at least to my kids’ tastes.  Two teaspoons is perhaps a better option for those want a little less nip.  You can also skip putting the extra rub in the rice.  For those watching their sodium intake, you can pretty much drop the salt from the recipe entirely. Brown converted rice also works very well, but there will be a bit of liquid left over in the pan that probably won’t soak into the rice.

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