Raisin Chicken and Rice brings together tender chicken, brown rice, sweet raisins, and carrots in a lightly curried skillet mixture. The handwritten card calls for Success boil-in-bag rice, a convenience ingredient that helps explain this recipe’s practical, weeknight-friendly approach. Rather than building a separate sauce, chicken broth moistens the rice and vegetables while curry powder adds gentle warmth. Raisins provide little bursts of sweetness against the savory chicken and onion, and fresh parsley finishes the dish with color. The card also offers broccoli or a mixture of broccoli and carrots, making this an adaptable family supper. Its appeal lies in that simple balance of familiar ingredients and a slightly unexpected sweet-and-savory flavor.
Ingredients
- 2 bags Success white or brown boil-in-bag rice
- 1 tbsp olive oil
- 1 lb boneless skinless chicken breasts (cut into ¾-inch pieces)
- ½ tsp garlic powder (or 1 garlic clove, minced)
- ¼ tsp salt
- ¼ tsp freshly ground black pepper
- ½ cup chopped onion
- 2 cups fresh carrots (thinly sliced, or broccoli florets, or a combination of both)
- ¾ cup raisins
- ¼ to ½ tsp curry powder (optional)
- 14 ½ oz chicken broth
- fresh parsley (chopped, for garnish)
Instructions
Step 1: Cook the rice
- Prepare the rice according to the package directions. The original card specifies an 8-minute cooking time.
- Drain and set aside.
Step 2: Brown the chicken
- Heat the olive oil in a large skillet over medium-high heat.
- Add the chicken and sprinkle with the garlic powder, salt, and pepper. If using fresh garlic, add it with the onion in the next step.
- Cook for approximately 5 minutes, turning the pieces occasionally, until lightly browned.
Step 3: Cook the onion
- Push the chicken to one side of the skillet.
- Add the onion and, if using, the minced fresh garlic.
- Cook for 2 minutes, stirring frequently.
Step 4: Add the rice and vegetables
- Stir in the cooked rice, carrots or broccoli, raisins, curry powder, and chicken broth.
- Bring to a gentle simmer.
Step 5: Simmer until tender
- Cover and simmer for approximately 8 minutes, or until the liquid is nearly absorbed and the vegetables are tender.
- Check that the largest chicken pieces reach an internal temperature of 165°F.
Step 6: Rest and serve
- Stir, then remove the skillet from the heat.
- Let stand uncovered for 2 minutes.
- Garnish with chopped fresh parsley and serve.
Tips
- Start with ¼ tsp curry powder for a mild flavor, then increase to taste.
- Slice carrots thinly and evenly so they soften during the short simmer.
- Use broccoli or a mixture of broccoli and carrots, as suggested on the card.
- Brown rice adds a slightly chewy texture; white rice gives a softer result.
- Use a skillet with a tight-fitting lid to help the vegetables cook evenly.
- If the skillet becomes dry before the vegetables are tender, add a splash of broth and continue cooking.
- For less sodium, use reduced-sodium broth and adjust the added salt.
- Refrigerate leftovers promptly and add a little broth when reheating to loosen the rice.
Nutrition
Calories: 345kcalCarbohydrates: 53gProtein: 22gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 2.6gCholesterol: 55mgSodium: 440mgPotassium: 660mgFiber: 4.5gSugar: 15gVitamin A: 7200IUVitamin C: 4mgCalcium: 50mgIron: 2mg