Ingredients:

• 1 tbsp Avocado Oil 
• 3  chicken breasts boneless and skinless
• 1 yellow onion – diced
• 3 cloves garlic garlic – minced
• 1/2 tsp Chinese ginger
• 2 medium tomatoes – pureed 
• 1/2 cup water
• 1/4 green bell pepper sliced
• 3 Pinches Celtic Sea Salt
• 1/4 tsp cayenne pepper – if desired
• 1/2 tsp freshly ground black pepper
• 1/2 tsp garam masala
• 4 cups vegetable broth
• 2 cups Basmati rice rinsed and drained

Directions:

1. Heat Avocado oil in a large skillet or dutch oven over medium-high heat.
2. Add the chicken and cook until browned on both sides.
3. Add in the onion, and cook until translucent, about 3-4 minutes.
4. Stir in garlic, ginger, tomatoes, and 1/2 cup water.
5. Bring to a simmer, and cook until the water has evaporated, about 20 minutes.
6. Add in the bell pepper, salt, cayenne, black pepper, garam masala, and coriander, stirring well.
7. Add in the chicken broth and bring to a boil.
8. Add in the basmati rice, reduce to low heat and cook (covered) for 18-20 minutes.
9. Turn off the heat and let sit, covered, for five minutes before opening and serving.

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