Description
An African-inspired rice that is packed with cooked chicken, awesome spices, and caramelized onions. Great for a main course or side dish.
Ingredients
- 2 cups Basmati Rice
- 3 Tablespoons Canola Oil
- 1 whole Onion, Diced
- 5 cloves Garlic, Minced
- 1 teaspoon Grated Ginger
- 6 whole Cardamom Pods, Seeds Only
- 1 teaspoon Cinnamon Powder
- 3 whole Star Anise
- ½ Tablespoons Cumin Seeds
- 1 teaspoon Cracked Black Pepper
- ½ Tablespoons Turmeric Powder
- 2 whole Roma Tomatoes, Diced
- 2 whole Chicken Breasts Or Boneless, Skinless Thighs, Diced
- 2 cups Chicken Stock
Preparation
Add rice to a bowl and cover with cold water. Set aside as you prepare the rest of the dish.
Heat a large skillet (enough to hold all of the chicken, vegetables, and rice) on medium heat and add canola oil. Let oil heat up for a minute or so, then add diced onions. Cook for about 7 minutes, or until onions just begin to caramelize.
Add garlic, ginger, cardamom seeds, cinnamon, star anise, cumin, black pepper, and turmeric. Stir and cook for about 1 minute so they release their oils and become fragrant. Toss in tomatoes and chicken, and stir.
Drain the rice, then add to the mixture. Stir, then add chicken stock. Stir again, bring to a simmer, then cover and cook for about 20 minutes, or until rice and chicken are fully cooked.
Remove lid, stir, and taste. If rice is cooked, great; if not, cook a bit longer. Season with additional salt if needed.
