The Recipes

Curried Chicken with Bell Peppers

Ah, a nice night at home.  It's been a long week at work, so this is exactly the kind of night when I want the peace and comfort of cooking at home.  Plus, I just went on a tour of the Capitol Dome that includes climbing over 300 stairs, and made the error in judgment to follow that up with a long run this morning.  My legs aren't moving so well, so going out and about tonight just isn't in the cards!  This morning's run made me think of my friend who says of running, "Why would I want to do something for fun that was punishment in elementary school?"  Thankfully, the reward of this chicken dish is worth the aching legs.

Curried Chicken with Bell Peppers


Ingredients:

- 1 chicken thigh, skin removed
- 2 T. flour
- 1/4 yellow onion, diced
- 1/4 red bell pepper, diced
- 1 serrano chile pepper, diced
- 1 garlic clove, minced
- 1/4 in. piece of ginger, grated
- 4 cherry tomatoes, quartered
- 1/4 c. Greek yogurt
- splash of chicken stock
- 1 palmful of curry powder
- salt
- pepper
- olive oil
- 1/4 c. brown rice
- cilantro leaves, torn for garnish

Heat 1 c. of water in a small pot and add a little drizzle of olive oil and salt.  When the water is boiling, add the rice and reduce to a simmer.  Cover and cook the rice for 45 minutes.

Remove the skin from your chicken thigh, although you can certainly leave the skin on.  Pat the chicken dry and season both sides with salt and pepper.  Lightly dredge the chicken thigh in flour, tapping off any excess.  Heat 1 T. of olive oil in a skillet (I cooked in an iron skillet tonight) until it is almost rippling.  Add the chicken thigh and let it cook for 3-4 minutes on the first side and 2-3 minutes on the second side.  Let each side get nice and golden brown-- if you try to flip the thigh and it sticks, it needs more time.  Remove the thigh and set it aside.

Add the onion, bell pepper, and serrano to the pan.  Season with salt and let the vegetables cook for 6-7 minutes, or until they are soft and the onion is translucent.  Add in the garlic and ginger and cook a minute longer.  Add in the curry powder and stir to combine.  Add in the tomatoes and yogurt and stir to incorporate the yogurt.  Add the chicken thigh back in, and add enough stock to achieve a consistency that looks good to you.  Cover the pan and simmer for 15 minutes.

By this time, the rice should be almost ready.  Remove the chicken thigh from the pan and roughly chop the meat, discarding the bone.  Return the chicken to the sauce and let it simmer for 1-2 more minutes.

Plate the rice and top with the chicken curry mixture.  Garnish with the cilantro and go curl up on your couch and nurse your sore legs:)