Ingredients:
- Two pounds of bone-in chicken thighs
- Seven finely chopped garlic cloves
- Two tablespoons each of grated ginger and garam masala
- One tsp salt
- Half a teaspoon each of turmeric and red chilli powder
- One squeezed lemon
- 1/4 cup neutral oil with a high smoke point, such as avocado oil
- 1/4 to 1/2 cup finely chopped sun-dried tomatoes
- Tomato paste, three teaspoons
- One tsp of chilli flakes
- One finely chopped shallot
- Two to three cups Rice Basmati
- A single box of chicken broth
- Cream of Asiago Cheese
- Basil Cilantro
Guidelines:
- In a large bowl, mix together the ginger, garam masala, salt, turmeric, chilli pepper, and lemon juice. Coat the chicken evenly by tossing it in the spice mixture.
In a cast-iron skillet, warm the oil over medium-high heat. When the oil starts to shimmer, cook the chicken for three minutes on each side, or until golden brown on both sides. Put aside. - Fill the skillet with the sun-dried tomatoes and tomato paste.
- Cook over medium heat for about 1 minute, or until they start to smell strongly. Next, include the remaining finely chopped garlic, finely chopped shallot, red pepper flakes, and rice. Combine ingredients and toast for an additional one to two minutes over medium heat.
- After that, return enough chicken to the saucepan and pour in enough chicken broth to cover the rice and chicken. While the rice cooks, keep it covered.
- Garnish with chopped basil and cilantro, a drizzle of cream, and a little amount of grated asiago cheese. Have fun!
