- Servings: 4
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
Ingredients:
| 4 | Boneless Skinless Chicken Breasts |
| Salt & Pepper | |
| ⅓ cup | All Purpose Flour |
| 3 Tbsp | Vegetable Oil |
| 1 | Onion, minced |
| 1 | Sweet Potato or 2 Carrots, peeled and diced (optional |
| ½ tsp | Cinnamon |
| Pinch of Red Pepper Flakes | |
| ¾ tsp | Cumin |
| ¾ tsp | Cardamom |
| 1 bag | (1 1/4 Cups) White, brown, or jasmine success rice, removed from the bag or any type of instant rice |
| 4 cloves | Garlic, minced |
| 1¼ cups | Chicken Broth |
| 1 can | Diced Tomato or 1 Tomato, diced |
| ¼ cup | Raisins |
| ¼ cup | Minced Cilantro or Parsley |
| 2-3 Tbsp | Fresh Lemon Juice From 1 Lemon |
Directions:
Season chicken with salt and pepper then dredge in flour, shaking off excess. Heat 2 Tbsp vegetable oil in a 12” skillet then brown chicken breasts on 1 side only for 5 mins. Transfer chicken to plate and set aside.
Add 1 Tbsp of oil to the skillet over medium high heat and saute the sweet potato or carrot (if using), for 1 min, stirring occasionally. Add the onion and spices and ¼ tsp salt and stir. Then add the garlic and rice and cook for about 30 seconds. Add the chicken broth and stir to scrape up browned bits. Add tomato and place each piece of chicken in the rice mixture with browned sides up.
Cover and cook for about 10 mins or until chicken registers 160 degrees on an instant-read thermometer. *do not overcook chicken or it will become tough.
Remove from heat and transfer chicken to a plate. Stir in raisins, stir and cover for 1 min to soften the raisins. Serve chicken over rice topped with fresh squeezed lemon juice and chopped parsley or cilantro.
