JASMINE'S FAVORITE PLATEAladdin’s Eatery Restaurant Copycat Recipe
2-3 tablespoons extra virgin olive oil
2 pounds chicken breast
1 onion, chopped
salt and pepper
1 potato, chopped small (with skin on)
1 yam or sweet potato, chopped small (with skin on)
1 (32 oz.) can petite diced tomatoes, with the juice
1 (15 oz.) can organic kidney beans, drained but not rinsed
1 (15 oz.) can organic garbanzo beans, drained but not rinsed
2 handfuls baby carrots, chopped into small rounds
1-2 cups frozen peas
cumin, coriander, more salt and pepper
Combine the rice, water, butter, salt, pepper, cumin, and coriander as described above. Once the rice starts to boil, put the lid on, turn to low and let cook for 50 min (do not take the lid off!). Pour 2-3 tablespoons extra virgin olive oil in large dutch oven and heat to medium-high. Cut chicken into bite sized pieces, then place in dutch oven. Season with salt and pepper. When the chicken is almost cooked through, add the onion and continue to saute the chicken and onion until very little liquid is left in the pan and the onions are soft. Meanwhile, cut potatoes and carrots into small pieces.
Microwave the potatoes and carrots in a large bowl for 3 to 4 minutes, then add them to the dutch oven. Saute the potatoes and carrots with the chicken and onions for about 5 minutes. Next, add the tomatoes (with the juice), beans, and peas. There should be a fair amount of liquid form the tomato juice to simmer the mixture in. Sprinkle on a generous amount of coriander, cumin, pepper and a little more salt. Cook with the lid on (taking it off to stir the mixture occasionally) until the potatoes and carrots are cooked through, about 15 minutes. At this point the rice should also be done. Stir the rice into the chicken and vegetable mixture and serve the whole meal hot. Makes about 8 large servings.