Indian Curry Chicken and Rice

Cristina Valdés

México, Canada

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Ingredientes:

2 cups of Basmatic rice

1 white onion finely chopped (reserve one ½ for the rice and the other ½ for the chicken)

1 chicken breast chopped in small cubes

2 garlic cloves finely chopped

1 oz. of soy sauce

3 table spoons of oyster sauce

2 ripe tomatoes, peeled and chopped

1 tablespoon of curry powder

1 tablespoon of turmeric

1 sachet of sazón Goya (annatto powder)

2 oz. oil

1 piece of chicken cube or enough chicken broth to cook the rice

1 cup of frozen vegetables

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Procedure:

In a large saucepan, over a medium high heat, sauté half of the onion and garlic, add the chicken breast, the oyster sauce, soya sauce, curry powder and chopped tomatoes allow it all to cook down until the chicken is thoroughly cooked and no liquids remain. Reserve the chicken for later.

In a separate pan, sauté the rest of the onion and chopped garlic.

Rinse the rice until water runs clear.

Place the rice into the pan with the onion and garlic and let it cook with the chicken broth, annatto and turmeric, add the mixture of vegetables cover with a lid and cook for 20 minutes.

Place a layer of cooked rice and vegetables onto a large dish and spread the chicken on top.

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