Ingredients: Marinade,2 large boneless skinless chicken breasts,6 cloves of garlic,oregano,cumin,paprika,pepper,salt,1 tablespoon vinegar,Rice,2 cups uncooked short grained rice (sushi style 2 cups water, plus more for rinsing and soaking,1 tablespoon olive oil,1/2 onion, sliced thinly,1 red bell pepper, sliced thinly,pinch pepper flakes,pinch salt& pepper,cilantro,1 small lemon (or lime),1 choriço (chorizo) sausage,1/4 cup white wine or chicken stock or water,1 cup tomato sauce,handful of cilantro
Instructions:
- Slice the chicken breasts into strips and place in a bowl. Wash hands and cutting surface thoroughly.
- Crush and mince the garlic cloves in another bowl.
- Add in a pinch or so of each herb/spice and the vinegar and mix well with a fork.
- Put the marinade in the bowl with the chicken and stir to coat the chicken.
- Wrap with plastic wrap and place in the fridge until ready to use.
- In a large skillet over medium high heat, add in the olive oil. Next, add onion and red bell pepper, sauteing until the onion is translucent, about a minute or so.
- Add in the chicken and cook until browned on the outside. Reduce heat to medium.
- Toss in the pepper flakes, salt & pepper, zest of the lemon, half the cilantro and stir.
- Remove the chicken/onion/pepper mixture from the pan and place in a bowl, cover with foil and set aside.
- Slice the chorio at an angle and place in the hot skillet and allow to cook until it gets crispy bits around the edges.
- Remove from pan and add to the chicken bowl.
- Pour the wine into the pan to de-glaze it, lightly scraping the yummy bits off the bottom of the pan as it cooks.
- Add in the tomato sauce and bring to a simmer and allow to cook 5 minutes or so.
- Toss the chicken/chorio/veggie mix back into the pan along with the juice of the lemon. Stir well and again allow to simmer for about 5 minutes or until youre certain the chicken is cooked through.
- Remove from heat.
- Spoon the chicken mixture into the rice bowls and top with cilantro.
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