This is a family favourite and easy to prepare especially if you go with the slow cooker option.  The chicken has a ton of flavor and mixed with the peppers and tomato make it a great combination!

Ingredients:

4 cups chicken broth
2 ½ cups uncooked long grain rice
1 cup chopped red onion
1 ½ tsp minced garlic, divided
1 ¼ tsp chili powder
1 tsp salt
½ tsp ground turmeric
¼ tsp pepper
2 bay leaves
1 red pepper chopped
1 green pepper chopped
1 tsp minced fresh parsley
½ tsp basil
½ tsp thyme
¼ tsp hot pepper sauce
3 tbsp butter
1 cup sliced mushrooms
1 tomato chopped
500g boneless, skinless chicken breasts
4 lemon slices

Directions:

1. In pot, bring broth, rice, 1 tsp garlic, chili powder, salt tumeric, pepper and bay leaf to a boil
2. cover, simmer for 20 minutes until rice is tender – throw away bay leaf afterwards
3. In a skillet, stir peppers, parsley, basil, thyme, pepper sauce and remaining garlic in butter over medium to high heat for 2 minutes
4. Add in mushrooms, tomato and cook until peppers are crisp.
5. In another skillet stir the chicken and lemon slices over a medium to high heat until chicken juices are flowing out – nice and clear.
6. Toss in the rice and serve.
Title Photo by: Genie Robinson

Photo Review by Genie Robinson: This is hubby's favorite dish. It's served on rice. See the recipe for it here: