- 2 skinless chicken breast halves on the bone
- 4 cups chicken stock or canned low-sodium broth
- 2 celery ribs, cut into 4-inch lengths
- 1 small onion, quartered
- 1 bay leaf
- 2 tablespoons olive oil
- 1 cup long-grain white rice
- 1 tablespoon curry powder
- 2 cups drained and chopped canned Italian plum tomatoes
- 2 teaspoons salt
- 1/2 cup dried currants
- 1 tablespoon minced flat-leaf parsley
How to make this recipe
In a medium saucepan, combine the chicken with the stock, celery, onion and bay leaf and bring to a simmer. Cook over moderately low heat until the chicken is just white throughout, about 18 minutes. Strain the liquid through a fine sieve and discard the onion and bay leaf; reserve 2 cups of stock and the chicken and celery separately. Freeze the remaining stock for another use.
Wipe out the saucepan and add the olive oil and rice. Cook over moderate heat, stirring constantly, until the rice just begins to whiten, about 2 minutes. Stir in the curry powder and cook for 1 minute. Add the tomatoes and salt and cook until the liquid is almost absorbed, about 2 minutes. Add the 2 cups of reserved stock and bring to a boil. Cover and cook over low heat until the rice is tender, about 18 minutes. Remove the saucepan from the heat and fluff the rice with a fork; cover.
Meanwhile, remove the chicken from the bones and cut it into 3/4-inch pieces. Finely chop the reserved celery. Add the chicken, celery, currants and parsley to the rice and toss gently. Cover and let stand for 5 minutes; serve hot.
Step 1 can be completed up to 1 day in advance.
An assortment of condiments, such as flaked coconut, roasted almonds or peanuts, mango or peach chutney, and mixed pickles.
The spicy heat in the dish is best balanced by a simple not-quite-dry white. Look for examples from California, such as the Alderbrook Gewürztraminer or the Pine Ridge Chenin Blanc.