East Indian Spiced Chicken & Rice

East Indian Spiced Chicken

Bring out the warm flavors of East India to your students without the need for special equipment with our East Indian Spiced Chicken. Students will crave this heavily spiced, but balanced dish!

This recipe stars U.S.-grown brown rice and comes to us from Chef Bettina Applewhite of USA Rice’s Chef Advisory Board.

  • Servings
    25-50
  • Serving Size
    6 oz

Ingredients

For 25 Servings

  • 4 lbs cooked chicken
  • 1 cup diced onion
  • 1 tsp garlic powder
  • 1 tsp ginger
  • 14½ oz can crushed tomatoes
  • ½-1 tsp cayenne (optional)
  • 1 tsp black pepper
  • 1 tbsp garam masala
  • 2 tsp coriander
  • 1 tsp turmeric
  • 2 tsp cumin
  • 1 tsp cinnamon
  • ¾ cup golden raisins
  • 6 cups chicken broth, hot
  • 3 ½ cups brown rice

For 50 Servings 

  • 8 lbs cooked chicken
  • 2 cups diced onion
  • 2 tsp garlic powder
  • 2 tsp ginger
  • 28 oz can crushed tomatoes
  • 1–2 tsp cayenne (optional)
  • 2 tsp black pepper
  • 2 tbsp garam masala
  • 1 tbsp coriander
  • 2 tsp turmeric
  • 1 tbsp cumin
  • 2 tsp cinnamon
  • 1 ½ cup golden raisins
  • 12 cups chicken broth, hot
  • 7 cups brown rice

Directions

  • Sauté onion until translucent.
  • Stir in garlic, ginger, tomatoes, cayenne (if using), pepper, garam masala, coriander, turmeric, cumin, and cinnamon. Heat until spices become fragrant.
  • If baking, transfer to your hotel pan (divide between 2 hotel pans if preparing for 50) or continue in tilt skillet, if using.
  • Add chicken, rice, and hot broth (If baking, divide evenly between hotel pans if preparing for 50).
  • Cover and cook until liquid is absorbed, and rice is fluffy (internal temperature of 145º). If baking in a convection oven at 375º, bake about 45 – 60 minutes. About 40 minutes in tilt skillet.
 

Recipe Notes

One 6 oz serving provides 2½ m/ma, 0.84 oz whole grain equivalent