6 tablespoons olive oil
3-4 boneless skinless chicken breasts, cut into small pieces
2 large onions, diced
2 bell peppers, diced
1 jalapeno pepper, seeded and diced
2 pints grape tomatoes, halved
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon paprika
4 cups white rice
4 teaspoons oregano
6 cups chicken broth
1 teaspoon black pepper
1-2 teaspoons salt
1. Heat 4 tablespoons oil in large Dutch oven over medium heat and cook chicken until done, 5 to 10 minutes depending on size. Remove chicken from Dutch oven.
2. Heat remaining 2 tablespoons oil and add onion, bell pepper, and jalapeno. Sauté until onion is translucent. Add tomatoes and cook, stirring, 3 minutes. Sprinkle turmeric, cumin and paprika over vegetables and cook until fragrant, about 45 seconds. Add rice and stir well for 2 minutes while rice absorbs flavors.
3. Add oregano, chicken, chicken broth and pepper. Season with salt to taste depending on how salty your broth is. Bring to boil, cover, reduce heat to low, and simmer 25 minutes. Turn off heat, stir well, cover and allow to sit for 10 minutes. Check for seasoning (salt and pepper) before serving.
This is a recipe from my favorite Dutch girl’s blog, Kayotic Kitchen. Sadly, I made it when I was sick so my taste buds weren’t functioning super well. Even sadder still, the guys were torn on the results. Art thought it was fantastic, wonderful, amazing, and loved all of the leftovers. Lance, however, thought it was a bit bland. I’m honestly not sure how this dish could possibly have been bland, but there you have it. I’d like to make this again when I’m healthy because it certainly seemed like it should be grand!
As Kay suggested, this was eaten out of big bowls, with spoons, wrapped up in blankets on the couch. The amounts shown here are for a doubled recipe. Feel free to halve everything if you don't want to feed an army or have lots of leftovers.