Ingredients: (made by hubby)
1 medium red onion
3-4 cups of organic chicken broth
2 tsp of cumin seeds
1 tsp turmeric
1 tsp of garam masala
Liberal amount of black pepper
Liberal amount of paprika
1/4 cup of tomato paste
1 can of chickpeas
1/2 of a red bell pepper
1/2 of a green bell pepper
Pack of organic chicken breasts
2 cups of basmati rice
1/4 cup of black pitted olives
2 tsp of sea salt
1 tbsp of olive oil

Over medium heat, using a large skillet, heat the olive oil for 2-3 min. Do not spread the oil over the pan.

When the oil is heated, put the cumin seeds in the center of the oil. Toast the seeds for another 3-4 min. They should turn a dark brown.

Next add the chopped red onion. Sauté over medium heat for 5 min.

Add the peppers. Sauté for another 2 min.

Add chickpeas, olives, tomato paste and broth.

Add all ground spices and mix well.

Add rice and heat mixture covered over low flame for 15 min.

Add diced chicken and heat covered again for another 5 min. The pink should completely disappear from the chicken.

Sprinkle salt and heat covered for another 2 min.

Voila! There you have it. A chicken and rice with a little bit from India and a little bit from Spain. A hybrid biryani-paella.

Chicken and rice was my favorite during summer camp and I had to redo it the way I like it. Buen probecho!