One Pot Curry Chicken and Rice

Ingredients

• 4 – 5 Chicken breasts
• 1 tbsp Esmen’s Curry Marinate
• 1 tsp Esmen’s Curry Powder
• 1 tsp all-purpose seasoning
• 1 tsp Trader Joe’s 21 Seasoning Salute
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp paprika
• 1 pinch of cayenne pepper
• Salt and pepper to taste
• 1 – 2 tbsp coconut oil
• 2 cups coconut milk
• 2 cups vegetable broth
• 2 cups rice
• 2 cups mixed frozen vegetable
• 1 large purple onion (chopped)
• 1 large bell pepper (chopped)
• 2 stalks green onion (chopped)
• 2 garlic cloves (crushed)
• Scotch bonnet pepper to taste (chopped)
• 2 sprigs of thyme (chopped)

Instructions:

1. Preheat the oven to 350 degrees.
2. Season chicken breasts with salt, pepper, Esmen’s Curry Marinate, Esmen’s Curry Powder, all-purpose seasoning, Trader Joe’s 21 Seasoning Salute, garlic powder, onion powder, paprika and cayenne pepper.
3. In a large frying pan, heat the coconut oil.  Then fry the chicken breasts on both sides for about 3 minutes until golden brown.
4. Set aside the chicken breasts.
5. In the same frying pan, sauté the purple onion, green onion, garlic, bell pepper, thyme, and scotch bonnet pepper for about 5 minutes.
6. Then add the frozen vegetables and sauté for another 3 minutes.
7. Transfer to a large Dutch oven or pot that can be placed in the oven.
8. Next add the rice, coconut milk, vegetable broth and stir together.
9. Season rice mixture with salt, pepper, and all-purpose seasoning.
10. Place the chicken breasts on top, cover the Dutch oven and place in the oven to cook for about 45 minutes.

Serve and enjoy!