Creamy Chicken Thighs And Rice

Creamy Chicken Thighs And Rice
Servings: 4 Prep 15 mins Chill 30 mins Cook 25 mins

Ingredients

  • 1 container (8 ounces) low-fat yogurt
  • 1 tablespoon lemon juice
  • 1 1/4 teaspoons sugar
  • 1 1/4 teaspoons salt
  • 1 teaspoon paprika
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon curry powder
  • 1 sweet red pepper, 1/2-inch diamonds
  • 1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch chunks
  • 1 1/2 cups uncooked white rice
  • 1/4 teaspoon cumin seeds
  • 1 cup frozen green peas
  • 2 tablespoons water
  • 1/2 cup sour cream

Make It

1. Mix first 8 ingredients in bowl. Add chicken. Cover; refrigerate 30 minutes.

2. Cook rice, cumin in 3 cups water according to package directions in pan; add peas last 5 minutes. Reserve.

3. Simmer chicken with marinade in second pan 12 minutes. Add cornstarch; cook to thicken, 2 minutes. Add sour cream; heat (dont boil). Serve over rice.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 571, Fat, total (g): 15, chol. (mg): 85, sat. fat (g): 7, carb. (g): 75, fiber (g): 4, pro. (g): 31, sodium (mg): 811, Percent Daily Values are based on a 2,000 calorie diet.