Ingredients
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2 (14 1/2 ounce) cans chicken broth
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1 (14 1/2 ounce) can stewed tomatoes, with juice
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8 ounces boneless skinless chicken breasts, cut into 1/2 inch squares
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1/3 cup basmati rice
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1 tablespoon minced fresh flat-leaf parsley
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1 teaspoon curry powder, to taste
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2 cloves garlic, minced
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1/2 teaspoon dried thyme
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1/4 teaspoon fresh ground pepper, to taste
Instructions
- Stir together the chicken broth and stewed tomatoes with juice in a large saucepan or Dutch oven; Bring the mixture to a boil over high heat.
- Stir in the remaining ingredients.
- When the liquid returns to a boil, reduce the heat to medium; cover and cook for 10 minutes, or until the chicken is cooked through and the rice is tender.
- Taste and adjust the seasoning.