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Chicken and Tomato Rice

 I love a simple, one pot meal. Easy clean up makes this home chef very happy. The ingredients are supper economical, while still big on flavor. Enjoy!


1 red onion, diced

2 plum tomatoes, coarsely chopped

1/2 pound chicken breast, cut into one inch pieces

2 teaspoons chili powder

5 ounces jasmine rice

Chicken broth

2 tablespoons Apple cider vinegar

1 teaspoon sugar

salt, pepper, olive il


In a small bowl, stir to combine 2 tablespoons vinegar, 1 teaspoon sugar, and a pinch of salt , whisking until sugar dissolves. Add half the onions, stirring to coat; set aside, stirring occasionally, until ready to serve.

Pat chicken dry. Season all over with salt and pepper. Heat 1 tablespoon oil in a medium pot over medium-high heat. Add chicken and cook, stirring occasionally, until lightly browned in spots. Transfer to a plate.

Heat 1 tablespoon oil in same pot over medium-high. Add remaining onions and a pinch each of salt and pepper. Cook, scraping up any browned bits from bottom of pot, until golden and softened. Stir in tomatoes and chili powder; cook until fragrant, about 30 seconds

To same pot, return chicken and any resting juices. Stir in rice and 1 1⁄2 cups broth. Bring to a boil over high, then reduce heat to a simmer and cover. Cook until liquid is evaporated and rice is tender, about 15 minutes.

Fluff rice with a fork. Season to taste with salt and pepper.

Serve chicken and tomato rice topped with pickled onions. Enjoy!


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