Add the tomatoes, onion, and bell pepper to a food processor or blender and puree until smooth.
Cut the chicken into 1-inch pieces and lightly season with salt and pepper. Heat the oil in a dutch oven or large pot over medium heat.
Add the chicken and cook, stirring occasionally, until no longer pink, about 5 minutes.
Pour the pureed vegetables in the pot along with the cayenne, habanero, curry, garlic, ginger, and 1/2 tsp salt. Stir to combine and and bring to a boil.
Stir in the rice. Cover the pot and reduce heat to low, continue cooking until the rice has absorbed all the liquid and the rice on the bottom of the pot begins to char just slightly to give it a smoky flavor, 40 to 50 minutes.
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