Quick, easy, and delicious.
1-2 tablespoons olive oil
1 onion, cut into 1/4-inch-thick wedges
12 ounces skinless boneless chicken, cut into 1/4-inch-wide strips
1 garlic clove, minced
1 1/2 cups Basmati rice or medium-grain white rice (Orzo works too)
1/4 cup dried cranberries
2 cinnamon sticks, broken in half
4 cups chicken broth
2 tablespoons sliced almonds, toasted
Heat oil in heavy large deep skillet (preferably nonstick) over medium-high heat. Add onion and sauté until golden, about 5 minutes. Sprinkle chicken with salt and pepper. Add chicken and garlic to skillet; sauté until chicken is no longer pink, about 4-6 minutes. Stir in rice, cranberries, and cinnamon sticks. Add broth and bring to boil. Reduce heat to low; cover and cook until rice is tender and most liquid is absorbed, about 20 minutes. Season with salt and pepper. Transfer to bowl. Discard cinnamon sticks. Sprinkle with toasted almonds.
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