This tasty one dish meal is a good way to make use of left over chicken.
Sun Oven Curried Chicken Pilaf
(adapted for the Sun Oven from Weight Watchers In One Pot)
1 1/3 cups chicken broth
1/2 cup light coconut milk
1 tablespoon coconut oil
1 onion, finely chopped
1 red bell pepper, seeded and chopped
2 tablespoons minced, peeled fresh ginger
2 cloves garlic, minced
1 tablespoon curry powder
1 teaspoon garam masala
1/4 teaspoon salt
1 cup brown rice
2 cups previously cooked chicken, skin removed and shredded
1 (14 1/2-ounce) can diced tomatoes
1 cup frozen peas, thawed
2 tablespoons chopped fresh cilantro
Set Sun Oven out to preheat
In a sauce pan, combine the chicken broth and coconut milk and bring to a simmer. Keep warm.
Heat the oil in a large pot or Dutch oven. Add the onion and bell pepper and cook, stirring often, until the onion is golden, about 5 minutes. Stir in the ginger, garlic, curry powder, garam masala, and salt. Stir in the rice until evenly coated. Stir in the chicken and tomatoes. Stir in the warm broth mixture, cover and transfer to the Sun Oven. Cook until the liquid has been absorbed, about 45 minutes. Stir in the peas and leave in the Sun Oven another 5 minutes. Sprinkle with cilantro just before serving.
Makes 4 to 6 servings.