Indian Chicken Bits

Bite-size pieces of chicken are tossed in a mixture of oil and spices before being quickly cooked in a hot skillet to create these Indian Chicken Bits. Served with Cilantro Lime Rice or Mushroom and Pepper Rice Pilaf this is a meal that my whole family loves.

Several years ago, I stumbled across a recipe for Indian Chicken Bits and as soon as I saw the ingredient list and the simplicity of it all, I knew we’d be trying it soon. I saved the recipe in my “want to try this” folder.
Later that month, while we had a houseful of sick kids, Sean was able to toss these Chicken Bits together for a simple dinner over the weekend.

There is not a distinct Indian flavor to this dish. However, the chicken is loaded with great flavor and just a hint of spicy heat. We all enjoyed it very much.

Ingredients

• 1 teaspoon thyme
• 1 teaspoon paprika
• 3/4 teaspoon kosher salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon turmeric
• 1 /4 teaspoon cayenne
• 1 - 1 1/2 lbs boneless skinless chicken I used thighs (the original recipe was for breasts)
• 3 tablespoons light flavored olive oil or coconut oil divided
• 1 teaspoon freshly ground black pepper
• 1 teaspoon cumin

Instructions

1. Dice the chicken into small pieces, approximately 3/4"-1" in size. Set aside in a medium size bowl. In a small dish or measuring cup, combine all of the spices. Add 1 tablespoon of oil (melted if using coconut oil) and all of the spices to the bowl with the chicken. Toss well to combine. Let rest for at least 10 minutes.
2. Heat 2 tablespoons of oil in a very large skillet over high heat. When the oil is hot, add the chicken. Saute, turning or stirring constantly, until the chicken is browned on the outside and cooked through. This took just a few minutes. Be careful not to overcook the chicken.
3. Remove the chicken pieces from the pan when they are finished cooking. Because the pieces are small, they will dry out if left in the hot pan. Enjoy!

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