Distilled white vinegar
1 tsp(s), divided
1 tsp(s), peeled and grated
4 large clove(s), grated
Uncooked boneless skinless chicken breast
1 pound(s), cut into bite-size pieces
1 cup(s), chopped
1 pepper(s), seeded, if desired and minced
Canned unsalted tomato paste
¼ cup(s), chopped
Cooked basmati rice
- In a medium bowl, whisk the vinegar, paprika, 1/2 tsp salt, ginger, coriander, cumin, cayenne, cinnamon and garlic. Add the chicken to the bowl and toss well to coat. Marinate at room temperature for 20 minutes.
- Heat the oil in a large skillet over medium heat. Add the onion and serrano pepper; cook until the onion softens, about 5 minutes. Add the tomato paste; cook 1 minute, stirring constantly. Stir in 1/2 cup water and remaining 1/2 tsp salt, scraping the bottom of the pan to loosen the browned bits. Stir in the chicken mixture and marinade. Bring to a boil. Reduce the heat, cover and simmer, until the chicken is done, about 15 minutes. Sprinkle the chicken mixture with cilantro. Serve with rice.
- Serving size: 1/2 cup rice and about 2/3 cup chicken mixture.