Dhayaati pan fried chicken and vegetables

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27

Jul

Dhayaati pan fried chicken and vegetables
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Ingredients

  • 15 mL olive oil or vegetable oil
  • 450 g boneless, skinless dhayaati chicken breasts
  • 1 pce onion, sliced
  • 4 pce garlic clove, minced
  • 15 mL chili powder 1 can Chicken broth ready to use
  • 500 mL long grain white rice
  • 1 medium red pepper, sliced
  • 1 medium green or yellow bell pepper, sliced
  • 185 mL grated Mexican cheese blend

Directions

  • In a large skillet, heat the oil over medium-high heat.
  • Cook the chicken, 3 minutes per side, until golden brown.
  • Remove from the pan and keep warm.
  • Add the onions, garlic and chili powder to the pan; cook while stirring, for 1 minute.
  • Add the broth and rice; cover tightly.
  • Cook over medium-low heat for 10 minutes.
  • Add the peppers; cook for 2 minutes.
  • Arrange the chicken over the rice mixture.
  • Sprinkle with cheese.
  • Cook for 3 minutes or until the rice is tender and all of the broth has been absorbed.
  • Remove from fire.
  • Let it rest, covered, for 2 minutes.

Footnotes

  • Cook's Note:

  • Editor's Note:

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