The Paleo Aficionado Chicken Recipe Cookbook (The Paleo Diet Meal Recipe Cookbooks 6)

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Chop the ginger into small pieces and break the cinnamon into bits before grinding. Soak the rice in water now. The rice needs to soak for half an hour. Heat Oil and ghee in a heavy pan and add in the Masala paste, crushed garlic and crushed shallots-small onions. Fry on medium flame for a good 10 minutes until the oil separates from the mixture. Add in the chicken. Add in the chilli powder. The ratio of rice to chicken should be 1 rice to 1.

Saute the chicken so the masala coats evenly. Reduce the flame to simmer and cover it with a lid and let it cook.

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Dont add any water. The chicken will cook in its own juices. Just saute once in 5 minutes so the chicken doesnt scorch in the bottom. After 15 minutes, the chicken should be done and there should be some gravy too. Cook with the lid open for 5 minutes. Remove the cooked meat to a bowl and roughly measure how much liquid is left behind. Mine had about 1. Just measure roughly. It need not be accurate.

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We are using 2 cups rice and grams meat. We require 2 times water to the quantity of rice. So we need to add 4 cups water. There was already 1.

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So I added 2. Add salt. Add in the chopped coriander leaves and the mint leaves. Let the mixture come to a boil. Add back the meat and let it come to a boil again. Check for seasoning. Add more salt if necessary.

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Drain the soaked rice and add it to the pan. Wait for it to boil.


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The sun sets sooner and the evenings are cooler. I love the ease and convenience of using a crock pot. I toss the ingredients in it before I leave in the morning.

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When I get home, my kitchen smells delicious. Dinner is warm and ready to be served. Plus, no scrambling for ideas about what to cook as everyone gets hungrier.

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