Chicken and Rice

with Indian Spices

1 pound chicken, cut into bite size pieces, precooked or raw, set aside

1 C. rice, basmati, browned in 1 T. olive oil
1/2 onion rough chopped
2 C. chicken broth
3 cloves garlic, crushed
2 or 3 tsp. fresh ginger, minced
1/2 tsp. cinnamon
1/2 tsp. cardamom
1/4 tsp. cayenne

salt and pepper to taste

Brown the rice. Throw in the onion and cook 2 or 3 minutes. Add the spices and stir for about 1 minute. Add the chicken broth then the chicken. Bring to a boil, lower heat, cover and let simmer for about 20 minutes till rice and chicken are done. Enjoy!

Have some cooling cucumbers with it for balance.

Recipe File

Easter Sunday, What’s Bloomin?

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