Curry Orange Sunshine Chicken

This is a one-pan weeknight dinner that pulls flavor from your fruit bowl and spice drawer. Curry-rubbed chicken breasts sit on top of rice and steam together while orange juice and brown sugar reduce into a tangy, slightly sweet pan sauce.

Rubbing the curry powder directly onto the chicken instead of dumping it in the liquid is the move. The dry rub blooms against the meat, toasting the spices into a fragrant crust before they hit the simmering juice.

Use converted rice, not regular long-grain. Converted rice can stand up to twenty minutes of liquid braising without going mushy, while regular rice turns to porridge underneath the chicken.

The five-minute rest at the end is where the magic finishes. The rice absorbs the last of the liquid, the chicken finishes cooking through residual heat, and the curry, citrus, and mustard meld into a glossy sauce that coats every grain.

Pro Tips

• Pound the chicken breasts to even thickness before rubbing so they cook through at the same rate.
• Fresh orange juice tastes brighter than carton juice. Roll the orange firmly before squeezing for max yield.
• Don’t lift the lid during the 20 minute simmer or you’ll lose steam and undercook the rice.
• A garnish of sliced almonds or toasted coconut adds tropical crunch.

Variations

• Swap orange juice for pineapple juice and add a tablespoon of soy sauce for an island-style spin.
• Add a half cup of golden raisins to the rice for sweet bursts in every bite.
• Use bone-in thighs for richer meat, adding 10 minutes to the simmer time.