1 1/4 teaspoons salt, divided
1/4 teaspoon pepper
6 (5-ounce) chicken breast halves, boneless and skinless
1 1/2 cups orange juice
1 cup long-grain rice
3/4 cup water
1 tablespoon brown sugar
1 teaspoon ground mustard
fresh parsley, chopped, optional, for topping
1 Combine the curry powder, 1/2 teaspoon of salt, and the pepper.
2 Rub the curry powder mixture over the chicken.
3 In a skillet over medium heat on the stovetop, combine the orange juice, rice, water, brown sugar, mustard, and the remaining salt.
4 Add the chicken pieces to the skillet.
5 Bring the mixture to a boil.
6 Reduce the heat and cover the skillet.
7 Let the mixture simmer until the chicken juices run clear and a meat thermometer inserted into the thickest part reads 165 degrees F.
8 Remove the skillet from the heat and let stand, covered, until all the liquid is absorbed, for about 5 minutes.
9 Top with parsley and serve!
Time: 35 minutes
Yield: 6 servings