A little Indian, a little Asian – this dish is sure to please when you want to prepare a quick, easy dinner full of flavor! Mix the avocado into the rice or don’t; this recipe is easily modified to fit whatever mood you’re in tonight!
This recipe yields a little more than two servings and holds well as left-overs.
Ginger Chicken with Avocado Rice
Mix the cumin and curry in a small bowl. Rub the seasoning evenly on the sliced chicken.
In a large skillet, heat the sesame oil on medium heat for 1-2 minutes. Add the ginger and cook for 30 seconds to 1 minute, until the ginger becomes aromatic. Add the chicken and cook on each side for 2-3 minutes, until lightly browned.
Add the chicken broth to the skillet and salt and pepper to taste. Bring to a boil. Reduce heat and let the chicken simmer for another 15-20 minutes, until the broth is reduced and the chicken is cooked thoroughly.
Avacado and Rice
While the chicken cooks, use a fork to mash the avocado in a medium bowl until smooth. (If your avocado is a little short of ripe, consider cubing the avocado and using a food processor to speed up the process.) Add the lime juice, sour cream, cilantro, garlic and salt and mix well. Set aside until the chicken is ready.
Mix the warm cooked rice with the vinegar. (If you start cooking the rice just before you start preparing everything else for this meal, the rice should be ready by the time avocado mix is prepared.) Salt and pepper to taste.
Plate the Dish
Serve the chicken on top of the rice. Add the avocado mix on top of the chicken (as shown in the picture).
If desired, the avocado mix can be combined with the rice before plating.