Black Pepper Chicken with Indian Spiced Arborio Rice
🌟Main ingredient:Black pepper
✨secondary ingredients: arborio-rice and chicken
⏱️Cooking time: 60 minutes
🌶️Spice level: Mild
👨👩👦👦Number of diners: 2-4 Dinners
Ingredients
For
the
Black
Pepper
Chicken:
2
boneless,
skinless
chicken
breasts
1
tablespoon
black
pepper
1
teaspoon
salt
1
teaspoon
turmeric
powder
1
teaspoon
cumin
powder
1
teaspoon
coriander
powder
1
teaspoon
paprika
2
tablespoons
vegetable
oil
1
onion,
thinly
sliced
2
cloves
garlic,
minced
1-inch
ginger,
grated
1
tomato,
diced
1
cup
chicken
broth
1/4
cup
heavy
cream
Fresh
cilantro,
chopped
(for
garnish)
For
the
Indian
Spiced
Arborio
Rice:
1
cup
Arborio
rice
2
cups
water
1
tablespoon
vegetable
oil
1
teaspoon
cumin
seeds
1
cinnamon
stick
2
green
cardamom
pods
1/2
teaspoon
turmeric
powder
Salt
to
taste
For
the
side
dish:
Basmati
rice
Cooking steps
1. Start by marinating the chicken breasts. In a bowl, combine the black pepper, salt, turmeric powder, cumin powder, coriander powder, and paprika. Rub the mixture onto both sides of the chicken breasts. Set aside for 15 minutes.
2. Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add the sliced onions and cook until they turn translucent.
3. Add the minced garlic and grated ginger to the skillet. Cook for another minute until fragrant.
4. Place the marinated chicken breasts in the skillet and cook for 5-7 minutes on each side until fully cooked and golden brown. Remove the chicken from the skillet and set aside.
5. In the same skillet, add the diced tomatoes and cook until they become soft and mushy.
6. Pour in the chicken broth and bring it to a simmer. Let it cook for 5 minutes.
7. Add the cooked chicken back to the skillet and stir in the heavy cream. Cook for an additional 2-3 minutes until the sauce thickens slightly.
8. Meanwhile, prepare the Indian Spiced Arborio Rice. In a separate pot, heat 1 tablespoon of vegetable oil over medium heat. Add the cumin seeds, cinnamon stick, and green cardamom pods. Cook for a minute until fragrant.
9. Add the Arborio rice to the pot and stir to coat it with the spices. Cook for another minute.
10. Pour in the water, turmeric powder, and salt. Bring it to a boil, then reduce the heat to low and cover the pot. Let it simmer for 20-25 minutes until the rice is tender and the water is absorbed.
11. Serve the Black Pepper Chicken alongside the Indian Spiced Arborio Rice. Garnish with fresh cilantro.
12. For the side dish, cook basmati rice according to package instructions.
13. Enjoy your flavorful and mild Indian-style Black Pepper Chicken with a side of aromatic basmati rice!
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