1 pound boneless skinless chicken breasts, cut into 1-inch cubes
3 cups hot cooked rice
Minced fresh parsley, optional
Directions
In a small bowl, mix the water, tomato paste, lemon juice, salt, chili powder, garlic powder, ginger, fennel, turmeric and, if desired, coriander until smooth.
In a large skillet, heat oil over medium-high heat. Add onions; cook and stir until tender. Stir in chicken; brown 3-4 minutes. Pour water mixture into pan.
Bring to a boil. Reduce heat; simmer, uncovered, until chicken is no longer pink, 8-10 minutes. Serve with rice. If desired, top with parsley.
Test Kitchen tips
Freeze leftover tomato paste on a waxed paper-lined baking sheet in 1-tablespoon mounds. Once frozen, transfer to a zip-top freezer bag.
Long grain rice triples when cooked and instant rice doubles. So you'll need 1 cup uncooked long grain or 1-1/2 cups uncooked instant to yield about 3 cups hot cooked rice.
Thank You! Your rating has been submitted. Please allow 24 hours for your
review to appear.
Add a rating or review to submit
Average Rating:
Ilana
Jun 13, 2020
Super easy and delicious! Only suggestion I have is if you find the sauce too acidic, add teaspoon or two of sugar (to taste). Great recipe!
Boone
Mar 24, 2020
This was delicious! Even my wife raved about it and she’s very picky. I didn’t make any adjustments. I wonder if there are any ingredients that could be added. Black olives maybe?
Reviews
Super easy and delicious! Only suggestion I have is if you find the sauce too acidic, add teaspoon or two of sugar (to taste). Great recipe!
This was delicious! Even my wife raved about it and she’s very picky. I didn’t make any adjustments. I wonder if there are any ingredients that could be added. Black olives maybe?