Spicy Chicken with Rice and Veggie Stew

This is one of the first meals Kim ever cooked for me. It presents very well, my friend Lydia called it “fancy restaurant good”, which is quite an accomplishment for a 30 minute meal. Now, while I usually recommend playing with recipes and making your own adjustments, with this one I will say, do not leave a single ingredient out. They all work together in a sum that is greater than all its parts.


  • pre-marinated chicken breasts, in either a sweet chili or barbeque flavor, or marinate chicken in your own sauce
  • white or wild rice
  • 1 can diced stewed tomatoes
  • 4-6 stalks celery, sliced
  • 1 onion, diced
  • 1 green bell pepper, diced
  • salt and pepper
  • mango chutney


  1. Chop all the veggies and cook as much rice as you usually eat. Make sure to add a little salt to the rice when you cook it.
  2. In a pot, sauté the onion until it begins to get tender. Add the celery and bell pepper and cook for a couple of minutes, then add in the tomatoes, season with salt and pepper. Simmer in med-low while you cook the chicken.
  3. Trim the excess fat off the chicken and pan grill each side for 5 minutes on med-high, make sure to check that the juices run clear and there’s no pink in the middle.
  4. Serve the chicken with the mango chutney drizzled on top, put the rice on the side and put a large scoop of veggies on top of the rice.



One response to “Spicy Chicken with Rice and Veggie Stew

  1. mmmmm! i remember this one. SO GOOD!

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