Ingredients
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1/2 cup uncooked long grain rice
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1 -1 1/2 tablespoon chicken base and 1 cup hot water or 1 cup chicken stock, instead of water and base combination
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1 -1 1/2 tablespoon curry powder
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1/2 tablespoon dark chili powder
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2 tablespoons minced garlic
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1/2 tablespoon crushed red pepper flakes
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1/2 tablespoon minced onions (dehydrated) or 3 tablespoons onions, diced
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1 boneless skinless chicken breast, cubed
Instructions
- Dissolve chicken base in hot water (skip this step if using stock).
- Pour dissolved base/stock in 2" deep pan.
- Add chicken to pan and place on medium-high heat.
- Add remaining ingredients EXCEPT rice.
- Cook chicken uncovered, stirring often to coat with spices.
- Remove chicken from heat and cover to keep warm. You will use the liquid from the pan in the next step.
- Add rice to separate pan and prepare as directed, BUT instead of using water to cook, add the drippings from the chicken pan. I usually get about 1/2 cup of drippings and then top that off with the water necessary to cook the rice. The rice I use needs 1 1/3 cup of water for 1/2 cup uncooked rice. This will yield 2 cups of cooked rice.
- When rice is finished cooking, spoon rice back into chicken pan and place on medium-high heat for 3 minutes, stirring frequently.