1 tsp, divided
1 tsp, peeled and grated
Dried ground coriander
4 medium clove(s), grated
Uncooked boneless skinless chicken breast
1 pound(s), cut into bite-sized pieces
1 cup(s), chopped
1 item(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, ½ 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 ½ cup water and remaining ½ 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: ½ cup rice and about ⅔ cup chicken mixture