Chicken & Tomato Rice
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1 1⁄2 lbs boneless chicken, cut into chunks
- salt
- 1 tablespoon chopped fresh ginger
- 1 tablespoon chopped garlic
- 3 tablespoons ghee or 3 tablespoons vegetable oil
- 2 bay leaves
- 2 green cardamom pods (about 12 seeds)
- 2 cloves
- 1 large onion, chopped
- 1 tablespoon red chili powder or 1 tablespoon red pepper flakes
- 3⁄4 cup rice
- 3⁄4 cup tomato sauce or 3/4 cup tomato puree
- 3⁄4 cup water
directions
- Rub the chicken with salt, half the ginger, the garlic and 1 tablespoon of the ghee; set aside.
- Heat the remaining oil in a large saucepan or Dutch oven. Add the bay leaves, cardamom and cloves and sizzle for a few seconds. Add the chicken and brown all over. Add the onion and stir-fry for 2 to 3 minutes. Add the remaining ginger, chili powder and rice, stirring gently. Add the salt, tomato sauce and water and mix well.
- Bring to a boil, reduce heat to low or simmer, and cover the pan. Cook for 10 to 12 minutes, or until rice is tender. Remove the lid, fluff the rice with a fork and let stand 5 minutes.
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RECIPE SUBMITTED BY
Food writer, recipe editor, gear tester, restaurant reviewer in the US. Author, "Southern Cooking for Company" (HarperCollins 2015); :The All-New Square-Foot Gardening Cookbook"; "Seductive Tables for Two," and many other books, usually for other people, companies and groups. You probably have one of my books on your shelf. I love to talk about food.