Hello out there! I have heard more than once that the best dishes, no matter what part of the world they are from, are usually created out of necessity, so I decided to go back to something simple but tasty. This is an easy comfort dish for the change of seasons
Ingredients: (serves 4)
1 1/2 pounds of chicken breast (cut into 1 inch pieces)
2 small red chili peppers, chopped (medium heat)
1 teaspoon of garam masala
1 cup of basmatti rice
2 cups of chicken stock
4 garlic cloves
1 tablespoon of butter
1 tablespoon of canola oil
1/2 cup of fresh cilantro chopped
***optional for serving
*Hawaiian red salt (very rich in Iron)
*mix of soy sauce and chili paste (such as sriracha)
For the chicken:
Roast the garlic in a saute pan on medium heat for 1 minute or until brown. Add the chicken, peppers, and the garam masala, then cook for about 8 minutes on medium high heat, turning the turn the chicken occasionally.
For the rice:
Melt the butter and garlic in the rice cooker by putting it in and turning it on. After a short time, the rice cooker will turn off. Once the rice cooker turns off, add the rice and the chicken stock to the melted butter and garlic, then turn on the rice cooker for another round. Stir once after 5 minutes, then let it cook until finished.
Once the chicken is done, mix it in with the rice and add the cilantro. Sprinkle with the red salt and serve. Buen provecho!