May 27, 2016
Dinner, Main Dish, Poultry,
Chicken, Rice, White Rice, New England, Clone/Copycat Recipes, Quick Meals, Weeknight Meals, Stove Top, Gluten-Free, No Eggs, Boneless Pieces more
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Whisk together all sauce ingredients in a small bowl. Refrigerate until ready to use.
Toss chicken with lemon juice, oregano, coriander, salt, pepper, garlic and olive oil. Marinade 1 hour.
Heat a large pot over high heat. Add enough oil to coat the bottom lightly (I'm using marinade oil).
Cook the chicken in batches until done. Remove from pan, set aside and keep warm.
In the same pot you cooked the chicken in, add the butter, rice, turmeric and cumin. Stir to coat, cook about 1-2 minutes.
Add chicken stock and salt and bring to a boil.
Turn heat down to low, cover and cook 20 minutes.
Fluff with a fork when finished and remove from heat.
When everything is done, dice the chicken.
Serve chicken pieces on top of rice, drizzle with the white sauce and add hot sauce and parsley.
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