3/4 lb rosemary marinated chicken thighs (Dines Farms), cut into strips 1 tbsp vegetable oil 2 little onions, chopped 3/4 cup basmati rice, washed and drained 3/4 cup water 1/2 box pomi tomatoes 1 tsp chili garlic sauce a bunch of basil leaves heat oil over medium high heat brown chicken, 5 min each side remove chicken from pan in same pan, add onions and rice, mixing to cover rice in oil add water, tomatoes, chili sauce bring to a boil reduce to simmer place chicken back on top of rice put basil leaves on top of chicken cover, and cook for 20 minutes (until rice has absorbed liquid and chicken is fully cooked)

This could have used some salt added along with the onions. There was a bit of an overwhelming tomato flavor as well. Chicken stock instead of water to cook the rice might have cut that down. Better would have been to use a higher meat to rice/tomato ratio. Unfortunately, I’d only picked up a small portion of chicken at McCarren Park this past Saturday, so there wasn’t a whole lot I could do about that this time around.

The extra fat brought along by using thigh meat instead of breast helped impart more flavor to this; I’ve found that in this kind of chicken & rice dish, breast meat usually just can’t hold its own.