One-Pot Curried Rice with Chicken

I just caught myself asking, "Do I have time for a blog entry?"

I almost said NO, but then I remembered that pesky New Year's Resolution, and decided that just like I whipped out a quick dinner the other night, I can whip out a quick blog entry today. And then do a better, longer one next time!

Back in November I made a truly wonderful and warming Curried Cauliflower Rice Dish. The recipe is here:
One-Pot Curried Cauliflower Rice

The other night, in a rush, I realized that I had all the ingredients except the cauliflower. I decided to substitute chicken, which I did have. Here is what you do:

Follow the original recipe, except instead of sauteing cauliflower you will saute 1-inch chunks of chicken until lightly browned.  I had bone-in thighs, so had to skin and bone them. If you have a boneless option it will be much quicker. Also, use an amount of chicken proportional to the number of people you are feeding. I used two thighs for two adults and a child.

It is okay if the chicken is not cooked 100% of the way through, as it has more cooking ahead of it, but you do want to brown it.

After the chicken is browned, set it aside just like the cauliflower and proceed with the original recipe. THEN, when it is time to sprinkle the cauliflower over the top, STIR IN the chicken instead. Once the chicken is stirred in, finish with the original recipe.

This was quite good and quite easy. I think cutting the skin off the chicken was the longest part for me!