Brick Hacienda Chicken Jeffrey T. Kastner | August 28, 2011 Ingredients: 2 boneless skinless chicken breasts sliced crosswise in half inch strips 5 dehydrated tomato’s thinly sliced 2 tablespoons of dehydrated tomato’s oil 1 onion, grated 2 cloves garlic, chopped 2 cups of mushrooms chopped 3 teaspoons ground turmeric 1 teaspoon chili powder 1 cup peeled and diced tomato 1/2 cup salsa (preferably bean & corn) 2 tablespoons ghee (clarified butter) 3 teaspoons ground cumin 3 teaspoons ground coriander 2 tablespoons chopped crystallized ginger root 1/2 cup chopped cilantro leaves 1/2 cup of rice Directions: Cook 1/2 cup of rice in one cup water. Meanwhile heat the oil in a large deep skillet over medium-high heat. Add onions and dehydrated tomato’s, and saute for about 3 minutes. Add garlic saute for anther 5 minutes. Add chicken, seasons & ginger. Fry gently, scraping the bottom of the pan turning the chicken frequently. Pour in the tomatoes with their juice and salsa, simmer over medium heat for 15 minutes. Add the ghee, stir in. Add in rice and simmer for another 5 to 7 minutes. Serve Tweet Write a Reply or Comment Cancel replyYour email address will not be published. Required fields are marked *Name * Email * Website Comment * Save my name, email, and website in this browser for the next time I comment.