Buddhist temple chicken and rice
Ingredients
- 1 cup brown rice sprouted if possible
- 2 tbsp coconut oil
- 3 cloves garlic peeled and minced
- 2 tsp garam masala
- 1 tsp cumin (dried)
- 1 tsp allspice
- 1/2 tsp nutmeg (dried)
- 2 cups chicken stock (low-sodium)
- 1.5 lbs chicken boneless, skinless chicken thighs or breasts, cut into uniformly sized bite-sized pieces
- 1 apples diced
- 2 carrots diced
- 1/2 cup pumpkin seeds pepitas
- 1/2 bunch Italian flat-leaf parsley (fresh) chopped
Instructions
- If using sprouted brown rice, rinse the rice, drain, then cover with filtered water. Soak for 30 minutes. If using regular brown rice, just rinse twice and drain.
- Heat the oil over medium heat in a large heavy pot with a lid until shimmering.
- Add the spices and garlic and sauté for one minute.
- Add the rice and stock, stir, and put on the lid. Bring to a boil, then turn down to a low simmer. Cook for 20 minutes.
- Add the remaining ingredients up to the parsley. Stir to coat with spice mixture. Cover and cook for 35 minutes, or until chicken is completely cooked through.
- Turn off the heat and stir in the parsley. Let sit 5 minutes for flavors to meld. Serve.
Notes
Per serving:
- 484 calories
- 23 g fat
- 9 g saturated fat
- 0 g monounsaturated fat
- 0 g polyunsaturated fat
- 0 g trans fat
- 113 g cholesterol
- 232 mg sodium (30 mg with salt-free seasoning blend)
- 316 mg potassium
- 34 g carbohydrate
- 3 g fiber
- 4 g sugars
- 36 g protein
- 13 Weight Watchers Points Plus