Instructions

In a large skillet, add some olive oil over medium high heat. Add the halved Marinaded Chicken breasts. Cook without moving for 4-6 minutes before flipping. Finish cooking the other side for another 4-6 minutes. Remove the cooked chicken breasts and reserve for Chicken Burgers.
While cooking, start the Pilau rice in a medium sauce pan with lid. Add the butter to the pan over medium high heat. Once melted, add the Diced Onion. Cook about 5 minutes until softened. Get together the cumin seeds, cardamom pods, cloves, turmeric, and bay leaves in a small bowl while the onion is cooking. After 5 minutes, add the spices and let cook for a minute before adding the rice. Coat the rice with the spices and then add the water/chicken stock. Bring to a boil before putting a lid on and simmering for 12-15 minutes. Fluff and remove the cardamom pods and bay leaves (if you can find them). Reserve 1/2 the rice for Salmon Bowls.
Once the Marinaded Chicken breasts have been removed, add the butter to the large skillet over high heat. Add the Sliced Peppers and Sliced Onion. Cook for about 6-8 minutes, until softened some. Remove to a plate. Add the chicken chunks to the pan (add more butter if needed). Cook, stirring occasionally, for about 5 minutes. Stir in the Jalfrezi Spices and minced garlic. After a minute, add the cooked peppers and onions back, diced tomatoes, chicken stock, and tomato paste. Bring to a boil, then reduce the heat to bring it to a simmer for about 10 minutes, until thickened.
Serve the Chicken Jalfrezi over the Pilau rice with Cilantro.

Chicken Jalfrezi with Pilau Rice

Ingredients

Instructions

Notes

Nutrition Facts

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