Ingredients:
2 cups water
1 cup jasmine rice
3/4 teaspoon salt
4 small-medium boneless skinless chicken breasts or thighs about 4 oz each
1 teaspoon brown or granulated sugar
1/2 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon garlic powder
Salt and pepper to taste
1 tablespoon olive oil
Instructions:
- To Cook the Rice:Bring the water to a boil in a medium saucepan. this Stir in the rice; cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed.
- To Cook the chicken: Rub chicken with brown sugar, paprika, cumin, garlic powder, salt, and pepper. Heat 1-2 tablespoons oil in a large heavy-duty pan or skillet over medium-high heat.
- Add the chicken to pan and cook for 5-6 minutes on the first side without moving, until the undersides develop dark grill marks. Flip the chicken breasts using a pair of tongs or a fork and cook the other side for 5-6 minutes. Turn off heat and allow chicken breasts to rest in pan for at least 5 minutes before cutting.
- etc
- etc
For Full Instruction: gimmedelicious.com
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