I had a nice relaxing Sunday. Jeffrey had the day off so I we spent some time together this morning. Then I went on a walk in the Griffith Park hills. It was a beautiful day for a walk, a brisk 70 degrees with a touch of sun, perfection! I found some really pretty houses today, hoping and dreaming that one day we will live in one! This afternoon I had a long phone date with Mommasita and then with my sis-in-law Katy! Now, I just finished working on my menu for the next few weeks...it is going to be good!
This recipe came from the Tasty Chicken Blog. Jeffrey loved it! I named it Sassy Chicken because it was very flavorful, and had a kick of spice!
2 Chicken Breasts or 6 Chicken Tenders (cut Into Bite Sized Pieces)
2 cloves Garlic, Minced
1/2 teaspoon Salt
1/4 teaspoons Black Pepper
1/4 teaspoons Cayenne Pepper
1/8 teaspoons Ground Coriander
1/8 teaspoons Cumin
1/8 teaspoons Cardamom (I had never heard of this spice and when I went to buy it, it was $17! Therefore, I decided to leave it out...use it if you have some, but $17 for 1/8 tsp didn't seem worth it to me.)
1/2 Lime, Juiced
1/2 Onion, Diced
2 Tb Butter
1/2 can (14.5 Oz. Can) Tomato Sauce
1/2 can (14.5 Oz. Can) Petite Diced Tomatoes
1 cup Whipping Cream
1/4 cup Chopped Cilantro
1 cups uncooked (2 cups cooked) Basmati Rice
Cut raw chicken into bite size pieces
Place chicken, lime juice, garlic, salt, pepper, cayenne, coriander, cumin, and cardamom in a zip lock bag. Massage bag to mix up marinade.
Marinate in refrigerator overnight.
Cook onion in butter until softened.
Add chicken to pan, discard marinade. Cook about 10 minutes.
Add tomato sauce and diced tomatoes to the pan. Stir.
Cook for 30 mins on medium heat, with lid on.
While chicken simmers, cook rice.
Stir in cream.
Serve chicken over rice and top with chopped cilantro.