This big-batch recipe is an unusual but brilliant choice for freezing. Moist chicken thighs hold up well, especially in the spicy tomato sauce. To make dinnertime even easier, use heat-and-eat pouches of precooked unseasoned basmati rice. Serve with lime wedges.
- 2 tablespoons olive oil, divided
- 3 pounds skinless, boneless chicken thighs, cut into 1 1/2-inch cubes
- 2 teaspoons kosher salt, divided
- 2 teaspoons ground cumin
- 2 teaspoons ground cinnamon
- 1 cup finely chopped onion
- 3 tablespoons minced fresh garlic
- 2 tablespoons minced peeled fresh ginger
- 2 serrano chiles, minced
- 2 teaspoons garam masala
- 3/4 teaspoon ground red pepper
- 1/2 cup unsalted chicken stock (such as Swanson)
- 1/2 cup half-and-half
- 2 (26.5-ounce) boxes chopped tomatoes (such as Pomì), undrained
- 1/4 cup butter
- 6 cups hot cooked basmati rice
- 1/2 cup chopped fresh cilantro
- Calories 343
- Fat 12.3g
- Satfat 4.7g
- Monofat 4.3g
- Polyfat 1.4g
- Protein 25.9g
- Carbohydrate 31.4g
- Fiber 3g
- Cholesterol 122mg
- Iron 2.5mg
- Sodium 516mg
- Calcium 61mg
How to Make It
Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Sprinkle chicken with 1 teaspoon salt, cumin, and cinnamon. Add half of chicken to pan; cook 5 minutes or until browned, stirring once. Remove chicken from pan. Repeat procedure with remaining chicken; remove from pan.
Add remaining 1 tablespoon oil, onion, garlic, ginger, and serrano to pan; sauté 1 minute. Reduce heat to low; cook 5 minutes or until softened, stirring frequently. Add garam masala and red pepper; cook 1 minute, stirring constantly. Add remaining 1 teaspoon salt, stock, half-and-half, and tomatoes, scraping pan to loosen browned bits. Bring to a boil over high heat. Reduce heat to low; stir in chicken. Simmer 6 minutes or until chicken is done. Remove from heat; stir in butter until butter melts. Serve over rice, or follow freezing instructions. Sprinkle with cilantro.
TO FREEZE: Cool chicken mixture and rice to room temperature; seal in separate large zip-top plastic freezer bags. Lay bags flat in freezer; freeze up to 2 months.
TO THAW: Microwave chicken mixture in bag at MEDIUM (50% power) for 4 minutes or until pliable. No need to thaw rice.
TO REHEAT: Place sealed bag of chicken mixture in a large pot of boiling water; cook 10 minutes or until heated. Pour rice into a microwave-safe bowl; microwave at HIGH 3 minutes.
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