Japanese Curry Chicken

1. Place chicken in a large, deep skillet. Drizzle with olive oil and season with salt and pepper on both sides. Add 1/3 cup water to the skillet, cover, and cook over medium heat until no longer pink in the center and the juices run clear, about 20 minutes.

2. While chicken is cooking, pour 2 cups water into a microwave-safe bowl. Break curry sauce mix into pieces and add to water. Heat in the microwave on high for 3 minutes and 30 seconds; remove and stir until sauce mix is completely dissolved.

3. Remove chicken from the skillet. Cut into cubes, return to the skillet, and pour curry sauce over top. Stir in peas, potatoes, mushrooms, carrots, and onion. Bring to a boil, then reduce heat and simmer until vegetables are tender, about 30 minutes.

4. Meanwhile, bring remaining 3 cups water and rice to a boil in a medium saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.

5. Scoop rice into bowls and serve curry chicken on top.

Cook's Notes:

Two 3.2-ounce packages of curry sauce mix can be used instead of the larger package.

Baby portobello mushrooms can be used instead of cremini mushrooms.

You can substitute a canned pea-and-carrot mixture for the canned peas.

Substitute one 15-ounce can of diced potatoes for the new potatoes if desired.