Re:OMG, Asian origin. Easy to make. Kids love it. Pick me, ur next winner! Show me the $! . Starving artist here desperately needs the $1000 gc to shop and eat again. Winner, winnner. Chicken dinner. A life changing experience. Top of my bucket list. Thank you for the awesomeness, the contest, and generosity. Dear Santa: I’ve been nice. My X-Mas wish this year is to win this contest.
|1 cup||basmati rice|
|3 tbsp||basmati rice|
|6 bunch||skinless chicken thighs, trimmed|
|2 cup||finely chopped onions|
|2 tsp||minced fresh ginger|
|2 tsp||curry powder, preferably Madras|
|1 tbsp||ground coriander|
|.5 tsp||ground red pepper (cayenne)|
|2 cups||reduced-sodium chicken broth|
|1.15 oz||can chickpeas|
|1.25 oz||can diced tomatoes|
|2 cup||frozen peas, thawed|
|1 bunch||frozen peas, thawed|
|2 tsp||chopped fresh cilantro|
|1 bunch||Lime wedges for garnish|
1. Preheat oven to 400°F. Soak rice in cold water for 20 minutes. Drain.
2. Meanwhile, heat 1 teaspoon of the oil in a Dutch oven over medium-high heat. Add chicken and cook until browned on all sides, 6 to 8 minutes. Transfer the chicken to a plate.
3. Reduce the heat to low, add the remaining 2 teaspoons oil and heat until hot. Add onions and cook, stirring, until light golden, 10 to 15 minutes. Stir in garlic, ginger, curry powder, coriander and ground red pepper; cook, stirring constantly, until fragrant, about 2 minutes.
4. Increase the heat to medium-high; stir in broth, chickpeas, tomatoes and the soaked and drained rice; bring to a simmer. Nestle the browned chicken pieces in the rice. Cover and bake for 20 to 25 minutes, until the rice is tender and most of the liquid has been absorbed.
5. Remove the chicken pieces and stir peas into the rice. Season with salt and pepper. Set the chicken back on the rice, and sprinkle with cilantro, if using. Serve with lime wedges.
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