So, for this recipe, take out the chicken (breasts or thighs) and either cut into wide strips first; (or, alternatively, you can cut in after pieces have been seared on both sides and spread out facing down in pan) then rub in the spice mixture:
chicken breasts or thighs (I use either free-range or organic; or, at the least, chicken that is hormone and antibiotic-free)
Cut up onions first, put in olive oil, get started on medium heat; transfer to a plate.
When chicken is no longer raw in the pan, put back the onions and add tomatoes or halved cherry tomatoes; cook until chicken no longer pink inside; serve with jasmine rice.
Garnish with fresh cilantro.
A note on organic produce: almost all the produce I buy is organic. Onions, I believe, often appear on lists of about twelve items that often have the highest pesticide residue: hence, foods best bought as organic. Just a quick note: potatoes are definitely on this list; so buy them organic!
When I find an authoritative list of produce that is best bought organically, I will include it . . or, feel free to let me know in the comments.
Any comments on this recipe welcome!
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