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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I was wanting Indian food so I started some Naan Bread, Naan, and it was ready to put on my stoneware to bake. This recipe is one that I made up quickly in an attempt to duplicate a dish we had at a local Indian restaurant...The kids and hubby loved it, so I hope you will enjoy it too! Ingredients:
2 boneless chicken breasts, cubed |
2 tablespoons oil |
2 minced garlic cloves |
2 teaspoons chinese five spice powder |
1 teaspoon hot chili sauce or 1 teaspoon red pepper flakes |
1 (15 1/2 ounce) can chickpeas or 1 (15 1/2 ounce) can garbanzo beans |
1 (14 1/2 ounce) can diced tomatoes |
1 cup uncooked rice |
Directions:
1. Bring two cups of water to boil and add your rice. Put the heat on low and cook for 25 minutes covered. Season to taste.
2. After you have started your rice, heat the oil in a skillet and saute the chicken so that it gets crispy and brown on the sides.
3. Add the garlic and saute with the chicken.
4. Rinse and drain the chick peas. Saute them for a minute or two with the chicken mixture.
5. Add the tomatoes (with the juice).
6. Add the Chinese 5 Spice and the hot sauce. Simmer for 5 minutes uncovered so some of the liquid can evaporate.
7. Serve Chicken and Chick Peas on a bed of rice.
8. (You may want to kick it up a notch this is a mildly spicy dish which is suitable for kids.).
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