Dinner Details

Medium Prep time: 25-30 min.

Medium Instructions

Thaw in refrigerator.
1.In a saucepan, add rice and 1 1/8 cup water. Bring to boil, stir once, cover and cook on low heat for 20-25 min. Fluff with fork.
2.Meanwhile, in a medium sauté pan over med. heat, cook spiced onion mixture until the onions become translucent and fragrant. About 4 min.
3.Add coconut tomato sauce and 1 tsp. of kosher salt to spiced onion mixture and stir to combine. Add chicken breasts and yogurt marinade to the pan, emptying contents of bag.
4.Bring entire mixture to a boil and then quickly reduce heat to low and simmer. Cover and let simmer for 15-20 min. until the chicken is cooked through (internal temp. 165°F).
5.Remove cooked chicken breasts and dice into bite-sized pieces if desired. Place back in sauce and toss to coat.
6.To serve, spoon cooked rice onto plate and ladle a generous portion of chicken and sauce over top.

Medium Crock-Pot Instructions

Thaw in the refrigerator.
1.In a saucepan, add rice and 1 1/8 cup water. Bring to boil, stir once, cover, and cook on low heat for 20-25 minutes. Fluff with a fork. (You can also make rice in the Instant Pot before cooking the chicken).
2. Meanwhile, set Instant Pot to SAUTE. Add spiced onion mixture and sauté until the onions become translucent and fragrant. About 4 minutes.
3. Add coconut tomato sauce to spiced onion mixture and stir to combine. Add chicken breasts and yogurt marinade to the pressure cooker, emptying the contents of the bag.
4. Seal the cooker and make sure the pressure valve is closed. Set to HIGH pressure for 10 minutes. After 10 minutes, do a quick release of the pressure; the chicken should have an internal temp of 165°F.
5. Remove cooked chicken breasts and dice into bite-sized pieces if desired. Place back in the sauce and toss to coat.
6. To serve, spoon cooked rice onto a plate and ladle a generous portion of chicken and sauce over the top.

Large Prep time: 25-30 min.

Large Instructions

Thaw in refrigerator.
1.In a saucepan, add rice and 2 1/4 cup water. Bring to boil, stir once, cover and cook on low heat for 20-25 min. Fluff with fork.
2.Meanwhile, in a large sauté pan over med. heat, cook spiced onion mixture until the onions become translucent and fragrant. About 4 min.
3.Add coconut tomato sauce and 2 tsp. of kosher salt to spiced onion mixture and stir to combine. Add chicken breasts and yogurt marinade to the pan, emptying contents of bag.
4.Bring entire mixture to a boil and then quickly reduce heat to low and simmer. Cover and let simmer for 15-20 min. until the chicken is cooked through (internal temp. 165°F).
5.Remove cooked chicken breasts and dice into bite-sized pieces if desired. Place back in sauce and toss to coat.
6.To serve, spoon cooked rice onto plate and ladle a generous portion of chicken and sauce over top.

Large Crock-Pot Instructions

Thaw in the refrigerator.
1.In a saucepan, add rice and 2 1/4 cup water. Bring to boil, stir once, cover, and cook on low heat for 20-25 minutes. Fluff with a fork. (You can also make rice in the Instant Pot before cooking the chicken).
2. Meanwhile, set Instant Pot to SAUTE. Add spiced onion mixture and sauté until the onions become translucent and fragrant. About 4 minutes.
3. Add coconut tomato sauce to spiced onion mixture and stir to combine. Add chicken breasts and yogurt marinade to the pressure cooker, emptying the contents of the bag.
4. Seal the cooker and make sure the pressure valve is closed. Set to HIGH pressure for 10 minutes. After 10 minutes, do a quick release of the pressure; the chicken should have an internal temp of 165°F.
5. Remove cooked chicken breasts and dice into bite-sized pieces if desired. Place back in the sauce and toss to coat.
6. To serve, spoon cooked rice onto a plate and ladle a generous portion of chicken and sauce over the top.

Serving Suggestion

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