Chicken with Brown Rice and Peas
1 Tbsp olive oil
6 oz boneless, skinless chicken thighs, chopped
1/2 Cup chopped onion
1/2 tsp curry powder
1 1/2 Cup low-sodium chicken stock
1/2 Cup long-grain brown rice, rinsed
1 Cup frozen sweet peas
1. In a medium saucepan, heat oil over medium-high heat. Add chicken, turning to brown evenly; transfer to a plate.
2. Add onion and curry powder to saucepan; cook, stirring, until onion is tender but not browned, about 3 minutes. Stir in stock and rice; bring to a boil. Cover, reduce heat, and simmer for 25-30 minutes, or until rice is almost tender. Add peas and browned chicken; simmer until chicken is no longer pink inside, about 10 minutes. Let cool.
3. Transfer to blender and puree on high speed to desire consistency.