Curry Chicken

This was a pretty simple weeknight meal that turned out pretty good.  It was faster to just do this on the stove this particular evening, but next time I plan on cooking it in a cast iron skillet on the grill.

Ingredients:

• Chicken - drums & thighs
• 1/2 onion
• Green bell pepper
• Curry powder
• Mango curry sauce
• Brown rice
• Olive oil
• Chicken broth

Step 1: season your chicken drums and thighs with curry powder.  Slice up your onion and bell pepper and season with curry powder.  Add to sautee pan with 2 tablespoons of olive oil.  Sautee over medium high heat until chicken turns golden brown.

 Step 2: Bring 2 1/2 cups of chicken broth to a boil.  Add 1 cup brown rice.  reduce to medium low heat, cover, and simmer.  Cook until rice is done.

Step 3: Once the chicken is golden brown add a cup of chicken broth and maybe a little water until chicken is almost covered.  Reduce heat to medium low, cover, and let simmer for 40 minutes.  Once the chicken is full cooked add some mango curry sauce to the mix and let simmer for an additional 5-10 minutes.

Step 4: Plate the meal by adding a bed of rice pilaf to a plate, add chicken and peppers / onions on top, and cover with some of the sauce in the pan.  Enjoy!