Ingredients
- 1/2 lb Chicken breast boneless skinless cut into bite sized pieces
- 1/3 cup Basmati rice
- 2 tbsp Extra-virgin olive oil
- 2 tbsp Red onion chopped
- 1 tsp Fresh ginger minced
- 3 cloves Garlic sliced
- 1.5 cups Chicken broth
- 1/2 tsp Paprika
- 2 tbsp Tomato paste
- 2 tbsp Sour cream
- 1 Pita bread
- 2 tbsp Fresh cilantro garnish
Instructions
- Season the chicken with salt and pepper.
- Cook the rice according to the instructions on the package. Once cooked drain any excess water if needed, season with salt and pepper to taste, cover with a lid to keep warm.
- Heat a nonstick pan over medium heat. Once hot, add the oil. Saute the chicken to brown the outside. Add in the onion, ginger, and garlic, saute until softened.
- Stir in the broth, paprika, and tomato paste. Bring to a low simmer until the chicken reaches an internal temperature of 160 degrees and the sauce concentrates in flavor and thickens to a creamy consistency. Season with salt and pepper to taste. Remove from the heat and stir in the sour cream.
- In the meantime, heat a nonstick pan on medium heat. Warm the pita on both sides to golden brown then cut into wedges.
- Serve with rice and pita. Garnish with cilantro.
Nutrition
Calories: 448kcal | Carbohydrates: 49g | Protein: 31g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 856mg | Potassium: 803mg | Fiber: 2g | Sugar: 3g | Vitamin A: 567IU | Vitamin C: 15mg | Calcium: 75mg | Iron: 2mg
Tandoori Chicken
Ingredients
- 1/2 lb Chicken breast boneless skinless cut into bite sized pieces
- 1/3 cup Basmati rice
- 2 tbsp Extra-virgin olive oil
- 2 tbsp Red onion chopped
- 1 tsp Fresh ginger minced
- 3 cloves Garlic sliced
- 1.5 cups Chicken broth
- 1/2 tsp Paprika
- 2 tbsp Tomato paste
- 2 tbsp Sour cream
- 1 Pita bread
- 2 tbsp Fresh cilantro garnish
Instructions
- Season the chicken with salt and pepper.
- Cook the rice according to the instructions on the package. Once cooked drain any excess water if needed, season with salt and pepper to taste, cover with a lid to keep warm.
- Heat a nonstick pan over medium heat. Once hot, add the oil. Saute the chicken to brown the outside. Add in the onion, ginger, and garlic, saute until softened.
- Stir in the broth, paprika, and tomato paste. Bring to a low simmer until the chicken reaches an internal temperature of 160 degrees and the sauce concentrates in flavor and thickens to a creamy consistency. Season with salt and pepper to taste. Remove from the heat and stir in the sour cream.
- In the meantime, heat a nonstick pan on medium heat. Warm the pita on both sides to golden brown then cut into wedges.
- Serve with rice and pita. Garnish with cilantro.
Nutrition
Calories: 448kcalCarbohydrates: 49gProtein: 31gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 80mgSodium: 856mgPotassium: 803mgFiber: 2gSugar: 3gVitamin A: 567IUVitamin C: 15mgCalcium: 75mgIron: 2mg
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