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
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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