Balo Contado Recipe

Prepare the Ingredients

Wash the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain. Chop the onion, tomatoes, green bell pepper, and cilantro. Mince the garlic and grate the ginger.

Sauté the Aromatics

In a large pot, heat a tablespoon of oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.

Cook the Chicken

Add the cubed chicken to the pot and season with salt, black pepper, cumin, turmeric, and red chili powder. Cook the chicken until it is no longer pink, about 7-10 minutes.

Add Vegetables

Stir in the chopped tomatoes and green bell pepper, cooking until the tomatoes have broken down and the mixture is well combined, about 5 minutes.

Add Rice and Broth

Add the soaked and drained basmati rice to the pot, stirring gently to combine. Pour in the chicken broth, ensuring that the rice is submerged in liquid. Bring the mixture to a boil.

Simmer

Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the rice is cooked and has absorbed all the liquid.

Finishing Touches

Once cooked, remove the pot from heat and let it sit covered for 5 minutes. Fluff the rice with a fork and stir in the chopped cilantro before serving.