- Marinade
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- 1 teaspoon dried basil
- salt to taste
- 1/2 teaspoon pepper
- 1 (4 ounce) skinless, boneless chicken breast half - cut into bite-size pieces
- Rice
- 2 tablespoons olive oil, divided
- 2 tablespoons minced garlic
- 1 onion, chopped
- 2 fresh jalapeno pepper, seeded and chopped
- 2 tomatoes - peeled, seeded, and coarsely chopped
- salt to taste
- 1 teaspoon turmeric powder
- 1 cup uncooked white rice
- 1 lime, juiced
- 2 bay leaves
- 1 cup chicken stock
- 1 1/2 cups water
- 3 tablespoons chopped cilantro
- Mix olive oil, garlic, basil, salt, and pepper in a small bowl. Toss chicken in marinade, cover and refrigerate overnight.
- Heat 1 tablespoon of olive oil in a small saucepan over medium-high heat; cook chicken and set aside. Heat remaining 1 tablespoon of olive oil, and cook garlic and onion until translucent. Stir in jalapeno, chopped tomatoes, salt, and turmeric; cook for 2 minutes to soften tomato. Stir in the rice, mixing thoroughly. Stir in half of the lime juice, bay leaves, chicken stock, water, and cooked chicken. Bring to a boil, reduce heat to low, then cover and simmer 25 minutes, stirring occasionally until the rice has cooked. Remove from heat, discard the bay leaves; stir in the remaining lime juice and cilantro.
03/14/2017
recipepes.com
arjun's lime chicken rice, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
