Best Chicken Breyani

Ingredients

• 4 chicken thighs or breasts cut into 1-inch cubes
• 3 tablespoons olive oil
• 1 onion diced
• 2 tablespoons minced garlic
• 1 tablespoon minced ginger
• 2 roma tomatoes cubed
• 1/2 cup water
• 1 green bell pepper sliced
• 1/4 teaspoon cayenne pepper
• 2 teaspoons garam masala
• 1 teaspoon coriander powder
• 1/2 teaspoon ground turmeric
• 1 teaspoon cumin powder
• 1/2 teaspoon cinnamon
• 4 cups chicken broth
• salt and pepper to taste
• 2 cups basmati rice rinsed and drained

Instructions

1. Add the olive oil to a large dutch oven over medium-high heat.
2. Add the chicken and cook until browned on all sides.
3. Add the onion and cook for 3-4 minutes until translucent.
4. Stir in the garlic, ginger, tomatoes, and ½ cup water.
5. Bring to a simmer and cook for about 20 minutes until the water has evaporated.
6. Add the bell pepper, salt, cayenne, black pepper, garam masala, coriander, turmeric, cumin and cinnamon, stirring well.
7. Add the chicken broth and bring to a boil.
8. Add the basmati rice, reduce to low heat and cook, covered, for 18-20 minutes.
9. Turn off the heat and let the chicken breyani sit, covered, for five minutes before serving.