Tomato salad served in a jet sheath

Components

• Two chicken breast fillets (approximately 400 g)
• 1 tea cup of rice
• One onion
• Three mature tomatoes
• 2 garlic cloves
• 2 cups of water at a boiling temperature
• Olive oil stroll
• 1/4 cup of lemon tea broth
• Half a teaspoon of turmeric
• Half a teaspoon of cumin
• Half a teaspoon of sweet paprika
• One bay leaf
• 4 sprigs of parsley
• 1/2 cup of frozen peas
• sodium chloride
• Add ground pepper gradually to achieve the desired flavor.

Setup phase

1. Cut the chicken fillets into approximately 2 cm cubes, season with half a teaspoon of salt, and leave at room temperature while preparing the other ingredients — the chicken should not be cold when it goes into the pan.

1. Peel and finely slice the onion and garlic. Bring a boiler with slightly over 2 cups of water to a boil over medium heat.
2. Heat a medium-sized pan over medium heat. Add one tablespoon of olive oil and cook one-third of the chicken cubes—adding all the pieces at once will cause them to steam instead of brown. Let them brown for about 2 minutes, then turn them with tongs to brown evenly. Transfer the cooked chicken to a bowl and repeat the process with the remaining chicken, adding a small drizzle of olive oil to the pan each time.
3. Maintain the pan over medium heat with water and one tablespoon of olive oil. Add the onion, sprinkle with a pinch of salt, and sauté for approximately 4 minutes until it begins to caramelize. Then, add the garlic, cumin, turmeric, paprika, and one teaspoon of salt. Stir thoroughly for one minute to release the aromas.
4. Add the rice and stir thoroughly for one minute. Then, add 2 cups of boiling water and 2 tablespoons of lemon broth, include the bay leaf, and mix with a spatula, scraping the bottom of the pan to dissolve any stuck bits — this will enhance the flavor of the dish.
5. Put the chicken back into the pan and turn up the heat. Once the water begins to boil again, reduce the heat and cook with the lid slightly ajar until the liquid evaporates, about 12 minutes. To check, use a fork to stir the rice and lift the grains from the bottom of the pan.
6. In the meantime, get the tomato salad ready: rinse, dry, and halve the tomatoes; remove the seeds and chop each half into 0.5 cm cubes. Place them in a bowl, add 1 tablespoon of olive oil, 2 tablespoons of lemon juice, a pinch of salt, and pepper to taste. Stir in the chopped parsley and basil.
7. Once the water for the hen has evaporated, turn off the heat, add the peas, cover the pan, and let it sit for 5 minutes to allow the rice to finish cooking with the steam and the peas to thaw.
8. When ready to serve, loosen the chicken with a fork, combining it with the peas. Serve alongside the tomato mixture.

Check out the recipe video!