Ingredient:
1 package (20 oz) boneless skinless chicken thighs, cut in 1-inch pieces
1tbsp garam masala
1/2 tsp salt
1/4 tsp crushed red pepper flakes
6 tbsp butter
1 cup diced onion
2 cups Progresso™ chicken broth (from 32-oz carton)
1 can (14.5 oz) Muir Glen organic fire roasted diced tomatoes, undrained
3 garlic cloves, finely chopped
1 cup uncooked basmati rice
1/2 cup Yoplait Greek 100 plain yogurt
1/4 cup finely chopped fresh cilantro leaves
Method:
In medium bowl, toss chicken with garam masala, salt and pepper flakes until chicken is coated. In 12-inch skillet, melt butter over medium-high heat. Cook chicken in butter about 4 minutes or until browned on first side; stir, and cook 2 minutes longer.
Stir in onion; cook 3 to 4 minutes or until softened. Stir in broth, tomatoes and garlic; heat to boiling, stirring occasionally.
Stir in rice; return to boiling. Stir; reduce heat to medium-low. Cover and cook about 20 minutes, without removing cover, until rice is tender and liquid is absorbed.
Top with yogurt and cilantro.
1 package (20 oz) boneless skinless chicken thighs, cut in 1-inch pieces
1tbsp garam masala
1/2 tsp salt
1/4 tsp crushed red pepper flakes
6 tbsp butter
1 cup diced onion
2 cups Progresso™ chicken broth (from 32-oz carton)
1 can (14.5 oz) Muir Glen organic fire roasted diced tomatoes, undrained
3 garlic cloves, finely chopped
1 cup uncooked basmati rice
1/2 cup Yoplait Greek 100 plain yogurt
1/4 cup finely chopped fresh cilantro leaves
Method:
In medium bowl, toss chicken with garam masala, salt and pepper flakes until chicken is coated. In 12-inch skillet, melt butter over medium-high heat. Cook chicken in butter about 4 minutes or until browned on first side; stir, and cook 2 minutes longer.
Stir in onion; cook 3 to 4 minutes or until softened. Stir in broth, tomatoes and garlic; heat to boiling, stirring occasionally.
Stir in rice; return to boiling. Stir; reduce heat to medium-low. Cover and cook about 20 minutes, without removing cover, until rice is tender and liquid is absorbed.
Top with yogurt and cilantro.
