1. 1. Rinse 1 cup of basmati rice in cold water, then drain and set aside.

2. 2. Peel and chop 2 medium-sized potatoes into small cubes.

3. 3. Cut 1 lb of boneless chicken breast into bite-sized pieces.

4. 4. In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat.

5. 5. Add the chopped potatoes to the pot and season with salt and pepper. Cook for about 5 minutes until slightly browned.

6. 6. Add the bite-sized chicken pieces to the pot and cook for an additional 5 minutes until browned on all sides.

7. 7. Pour in 2 tablespoons of dark soy sauce and stir well to coat everything.

8. 8. Add the rinsed basmati rice to the pot along with 2 cups of water. Stir everything together.

9. 9. Bring the mixture to a boil, then reduce heat to low, cover the pot, and simmer for about 20-25 minutes until the rice is cooked through and the liquid is absorbed.

10. 10. Remove from heat, fluff with a fork, and let sit for a few minutes before serving.