1 pound skinless, boneless chicken breast halves
2 tablespoons vegetable oil
1 cup water
1/2 teaspoon dried onion
1 pinch garlic powder
1/8 teaspoon seasoning salt
1/8 teaspoon crushed red pepper
1/3 cup uncooked white rice
1 tablespoon molasses
1/2 teaspoon Worcestershire sauce
1 cup chopped onion
1 cup chopped celery
1 cup chopped green bell pepper
1 clove garlic, finely chopped
1 dash ground nutmeg
1 dash curry powder
1 dash chicken bouillon granules
1 tablespoon extra virgin olive oil
1 teaspoon salt
1/2 teaspoon ground black pepper
Heat oil in a large skillet over medium heat. Add chicken, and stir-fry until golden brown. Remove chicken, and set aside.
In a large bowl, combine 1/2 cup water, onion, garlic powder, seasoning salt, crushed red pepper, rice, molasses, Worcestershire sauce, onion, celery, bell pepper, garlic, nutmeg, curry powder, chicken bouillon, olive oil, salt, pepper and chicken. Mix together well. Transfer chicken to a large container, and refrigerate.
While chicken is chilling, combine chicken mixture, chicken broth, onions, celery, bell pepper, garlic, nutmeg, curry powder, chicken bouillon granules, olive oil, salt and pepper. Mix together well and refrigerate until chicken is cooked through, about 2 hours.