Hubby found this recipe somewhere online and emailed it to me the other day asking if we could try it. Sure! I’ll try anything once. I was afraid the chicken was going to be dry, but it was actually quite moist. It’s definitely not a quick-fix weeknight meal, but is good when you have a little time to spare. Enjoy!
1/4 cup vegetable oil
2 medium white onions (2 cups chopped)
4-5 chicken breasts
2 cups basmati rice
6 oz can tomato paste
3 cups water
1/2t. turmeric powder
Dice onions and set aside. Cut chicken (I used tenders) into bite size pieces and lightly season with salt and pepper.
With burners on med-high, add the chicken into a good-size pot with a few T of oil (make sure the pot you use has a good lid). Lightly cook the outside of the chicken (the inside will be almost completely raw). Remove from pan and cover to keep warm.
Next, add the oil and onions to the pot and brown evenly. After 10 minutes or so, add the tomato paste, water and spices. Stir to combine (I find a whisk works very well to break up the paste).
Now add the rice and mix. Burners on med-high. Keep mixing at a fast pace. You will notice the rice wants to stick to the bottom of the pot. Keep mixing to avoid this. If the mixture is bubbling so much that its jumping out the pot lower the temp.
The mixture will thicken. When the steam bubbles are having a hard time pushing through the mixture and the surface kinda undulates turn the burner to low. Keep mixing until there are no more bubbles pushing through. The rice should be halfway cooked.
Dump the chicken on the top of the rice mixture. You are going to want to stir it in, but don’t! Resist the temptation.
Put the lid on and leave it for 1.5 hours. Don’t lift the lid!