| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Lao |
Main dish, Poultry |
4 |
Servings |
INGREDIENTS
| 10 |
ml |
2 tsp sunflower oil. |
| 4 |
sm |
Chicken breasts. |
| 2 |
lg |
Onions peeled and chopped. |
| 3 |
|
Cloves garlic, crushed. |
| 125 |
ml |
Quarter tsp chili powder. |
| 125 |
ml |
Quarter tsp laos (optional) |
| 10 |
ml |
2 tsp ground cumin. |
| 5 |
ml |
1 tsp ground coriander. |
| 30 |
ml |
2 tbsp soy sauce. |
| 15 |
ml |
1 tbsp tomato ketchup. |
| 275 |
g |
10 oz long grain brown rice |
|
|
Cooked |
INSTRUCTIONS
Heat the oil in a large non-stick pan and cook the chicken breasts for
about 15 to 20 minutes. Remove the chicken and allow to cool. Add the
onions to the pan and cook for 15 minutes until well browned. Add the
garlic and cook for a further 1 minute. Stir in the spices and cook for 2
minutes. Cut the chicken breasts into small pieces and add to the pan with
the soy sauce tomato ketchup and brown rice. Cover and cook for 20 minutes
stirring frequently. Add 15 to 30 ml, 1 to 2 tbsp water if necessary.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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