Dump-and-Bake Country Captain Chicken with Rice


  • 5 tablespoons tomato paste
  • 1-2 tablespoons curry powder
  • 3 teaspoons minced garlic
  • 1 ¼ cups low sodium chicken broth
  • ½ cup mango chutney
  • 1 ½ cups uncooked instant white rice
  • 1 cup diced onion (I use frozen diced onion so that there’s no prep work)
  • 1 green bell pepper, chopped
  • 1 (14.5 ounce) can diced tomatoes, NOT drained
  • 1 lb. thin-sliced boneless, skinless chicken breasts or chicken tenderloins, diced into bite-sized pieces
  • Optional garnish: toasted shredded coconut, sliced toasted almonds, sliced green onion, fresh herbs, golden raisins


  1. Preheat oven to 425 degrees F. Spray a 9-inch square baking dish with cooking spray.
  2. In the prepared dish (or in a separate bowl) whisk together tomato paste, curry powder, garlic, chicken broth, and mango chutney. Add uncooked rice, onion, bell pepper, diced tomatoes (with juice), and raw chicken.
  3. Cover dish tightly with foil. Bake for 25 minutes. Uncover and give it all a stir.
  4. Return the dish to the oven, uncovered, and bake for an additional 5 minutes, or until chicken is cooked through and rice is tender.
  5. Let stand 5 minutes before serving. Garnish with optional toppings.

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