This recipe was part of the Food Fight: Chicken Breast Challenge which ended May 2, 2008 05:00 PM.
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Ultimate Chicken Stevie with Rice Recipe

Difficulty: Medium | Total Time: 50 minutes | Active Time: | Makes: 3-4 servings

For the lover of chicken, this is the ultimate chicken stew. I adore chicken and have been cooking for myself for years, so, over time, I’ve come up with some delicious, tried-and-tested recipes. This one incorporates a wide range [or diversity?] of flavors because I have been traveling my whole life, picking up tastes from all over the world. Now that I live in California, it’s wonderful, because I have access to pretty much any cuisine ingredients I can imagine. Hope you enjoy it.

  • 2 pounds of boneless chicken breast
  • 6 tbs. butter
  • 1 medium size red onion
  • 6-7 cloves of garlic
  • 2 medium size yellow bell peppers
  • 2 tbs. tomato paste
  • 1 tea spoon mustard seeds
  • 1 tea spoon fenugreek
  • 1 tea spoon cumin seeds
  • 4 tbs. yogurt
  • some chili red pepper flakes
  • 2 cups of rice
  • 1 cup of broth (veg. or chicken)
  1. put the rice in a bowl and fill with water. have it sit in water for about 10 minutes
  2. then put 2 tbs. butter in a good size pot, and put the rice in it.
  3. saute the rice in med-high heat with butter for 5 minutes or till you get some cripsy brown rice in the pot.
  4. then add the 1 cup of broth and another 2 cups of water to the pot.
  5. bring it to a boil and then close the lid. adjust the heat to simmer. done with the rice for now!
  6. cut the chicken in cubes in about equal sizes.
  7. add 3 tbs. butter and chicken into a deep saute pan, and start cooking at little higher than med heat.
  8. Cook the chicken for 15 minutes with a closed lid stirring occasionally.
  9. In the mean time, dice the pepper, onion and garlic
  10. At this point, you can check on the rice. If all the water is evaporated, take it off the heat.
  11. At this point, you can check on the rice. If all the water is evaporated, take it off the heat.
  12. Then, add the onion and the garlic, and cook for 5 minutes. Make sure you keep the lid closed at all times so you save on cooking time.
  13. finally, add the tomatoes, and cook for another five minutes.
  14. take the chicken pan off the heat as well. season with salt to taste.
  15. pound 3 cloves of garlic, mustard seeds, fenugreek and cumin seeds in a mortar with a pinch of salt. then add the yogurt, and mix well. season with salt to taste.
  16. in a small pan melt butter with tomato paste and some chili flakes. saute it for few minutes or till its warmed up.
  17. put equal amounts of rice and chicken on plates, and drizzle yogurt sauce and the tomato sauce in the middle. enjoy it.

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