Ingredients
Mixed or black rice
olive oil
two boneless chicken breasts
1 medium onion, minced
1 TB cumin and/or medium chili powder
pinch ground cloves
About 3/4 cup dried papaya, minced
1 cup red wine
1 cup chicken broth for sauce plus more to simmer rice
sea salt
Preparation
Simmer rice in half chicken broth, half water (ideally, mixed or black rice with a total cooking time of 25 to 35 minutes). Sprinkle chicken breasts with cumin/chili powder and salt. Heat good olive oil in pan on medium-high heat, then sear each side of chicken breasts for about 5 minutes. While breasts are cooking, saute onion in the same pan and add sufficient broth to keep onions from charring. Remove breasts and set aside. Add wine, remaining chicken broth, papaya and clove to pan and saute on high heat until reduced by 2/3 (about 5 minutes). Finally, reduce heat to medium, return breasts to pan, along with nearly finished rice, and saute for another 5 minutes or so until breasts are fully cooked through and sauce is as thickened as you like.
