I had made this recipe a long time ago and enjoyed it. It’s from one of my favorite cook books “Rice & Risotto: Cooking with the World’s Best-Loved Grain.” You will be seeing lots of yummy stuff from this book coming up on the blog. This recipe is pretty simple and easy to make. The dried shrimp don’t have to be there, just make sure to add more salt. We left the seeds and veins in our chili (that was green when we bought it but turned red a day later) and loved the spice but feel free to remove them.
- 2 cloves garlic, crushed
- 1 tsp dried thyme
- 4 boneless skinless chicken breasts
- 14oz can chopped tomatoes
- 1 tbsp tomato puree
- 1 3/4 cup chicken stock
- 2 tbsp dried shrimp
- 1 green chili, chopped
- 1 3/4 cup white long grain rice
- 2 1/2 cups water
Mix the garlic and thyme in a bowl. Rube the mixture into the chicken. Heat oil in a frying pan.
Brown chicken in the pan and remove to a plate.
Add the onion and tomato puree to the pan. Saute for 5 minutes.
Add the chopped tomatoes and cook over medium high heat for 15 minutes until the tomatoes are reduced.
Lower the heat a little and return the chicken to the pan (making sure to coat it).
Cook for 10 minutes, stirring, then add the stock, dried shrimp and chilli. Bring to a boil, then simmer until the chicken is cooked.
Meanwhile, put the rice is a separate pan. Add the water and a cup of the chicken sauce. Bring to a boil and cook, covered for 12-15 minutes until done.
Serve and enjoy!