-
To make the sauce, add all of the ingredients to a food processor or blender and puree until smooth. Set off to the side for later.
-
Add olive oil to a large heavy-bottomed skillet and heat for a minute or two over medium/high heat. Season chicken breasts with salt, pepper, and cumin. Add to the skillet and cook for 5-7 minutes on each side. Once golden on the outside, remove from the pan and set on a plate off to the side.
-
Reduce heat to low. Add the chicken stock. Bring to a simmer while stirring up the bits of chicken from the bottom of the pan using a spoon/spatula. Add the rice and cover with a lid. Simmer on low for 20 minutes or as long as the instructions on the packaging of rice direct.
-
Add the chicken back in just before the final five minutes. Cover with a lid. Once the rice is tender, fluff with a fork. Stir in the sauce and serve right away.