This is a great quick recipe we came up with for nights when we didn't have a lot of time, but we still wanted to cook (and it turns out this is Ali's favorite dish). The dry rub makes enough for approx 5 batches. For best results cut and marinade the chicken overnight in the fridge. If you also pre-chop your veggies this whole meal can be made in 20 min.
INGREDIENTS
2 chicken breasts, cut into 1 inch cubes
1 tsp Garam masala (Indian spice blend)
2 tsp Paprika
1 tsp Salt
2 tsp Coriander
2 tsp Greek Yogurt
2 tsp Dried Ginger
1 tsp EVOO
1 tsp Turmeric
½ c chopped Green Pepper
1 tsp Cardamom
½ c chopped Red Pepper
1 tsp Nutmeg
1 c chopped Onion
1 tsp Cumin
2 cloves garlic, diced
1 tsp Black pepper
2 T Tomato Paste mixed into ¼ c Red Wine
1 tsp Garlic Powder
1 tsp Onion powder
DIRECTIONS
Mix and combine your dry ingredients (Paprika to Garam Masala) into an old spice shaker so you can store. Add 3 tbs of dry rub to the greek yogurt and oil and stir. The end should be a thick paste (if it seems to watery add more spices. If it seems too dry, add a little more yogurt). Place the cubbed chicken in a ziplock bag and scoop the paste over. Mix the paste around so the chicken is completely coated and store in the fridge for 1 hour to overnight. Remove the chicken from fridge and allow it to come to room temp. Then bring a large sauté pan up to mid-high heat and add oil. Once ready, add the onion and cook 3 min. Add your peppers and cook another 3 - 6 min depending on how you like your peppers (cook them less for crunchier and more for softer). Add your red wine / tomato paste mixture and cook 1 min. Then make room in your skillet and add chicken and cook through (approx 8 - 10 min). Toss everything together and serve over basmati rice. Note: You can also cook your chicken in pan first, remove it then cook the onions and peppers adding the chicken back in at the end. This way the chicken gets a better sear and crust.
