Lightly Curried Vegetables & Chicken over Red/Black Rice

If meat is part of your diet, enjoy this light and simple 1-bowl meal of chicken and rice.

Please source your chicken well! Always- Free Range (not cage-free) and Organic.

Gratitude for all the plants and animals that give their lives for our lives. 

Rice:

• 2 cups red and black rice mixed half and half  (or use brown rice) 

• 4 cups water or 2 cups water if you are making rice in an InstaPot.

• 1 veggie cube, broken into a few pieces (please find one that does not have palm oil)

• 1 tsp black pepper

• 1 tsp cumin powder

Add all ingredients into a pot, cook (40 min) or InstaPot  (24 min. on pressure cook and let steam release)

Veggies & Chicken:

• 1 lbs Free Range and Organic Chicken Thighs (Boneless, skinless), cut into strips

• 1 large bunch Rainbow Chard, cut ends in ½ pieces and cut leaves down middle and into strips

• 1 large carrot, cut into small chunks

• 1 large tomato, cut into large chunks

• Handful of cilantro leaves, minced

• 1 veggie cube, melt in 1 cup hot water to make broth, or 1 cup of broth of your choice

• 2 Tablespoons of wheat-free tamari, divided

• 1 Tablespoon of avocado oil, to saute chicken.

• ½ teaspoon each paprika, cumin, turmeric, black pepper ginger root powder

• 2 teaspoons curry powder

• 3 Tablespoon of coconut milk

While rice is cooking, place chicken strips into a bowl with 1 Tbsp tamari, ½ teaspoon each paprika, cumin, turmeric, black pepper ginger root powder. Mix well and let sit while preparing the veggies.

In a large cast iron or stainless steel saute pan, heat 1 Tablespoon of avocado oil and place marinated chicken to cook for about 10 minutes on high heat, stirring to brown.. Turn down heat and add 1 cup of veggie broth, carrots, tomatoes, and the cut ends of chard. Cover and simmer for 5-10 minutes. Add rainbow chard green tops, 1 Tbsp of tamari, 2 tsp curry powder, 3 Tbsp. coconut milk . Cook for another 10 minutes, add cilantro leaves at the end. Enjoy!!