Ingredients
- FOR WHITE SAUCE
- 8 ounces yogurt (plain, 1 cup)
- 1 teaspoon apple cider vinegar
- 1 lemon, juiced
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon salt
- FOR THE CHICKEN
- 2 pounds boneless skinless chicken thighs
- 1 lemon, juiced
- 1 teaspoon dried oregano
- 2 teaspoons ground coriander
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 4 garlic cloves, minced
- 1/4 cup olive oil
- FOR THE RICE
- 2 tablespoons butter
- 2 teaspoons ground turmeric
- 1/4 teaspoon ground cumin, it called for 1 teaspoon for those of you that like can add more
- 16 ounces dry rice (dry, 2 cups, long grain)
- 2 cups chicken stock
- 1/2 teaspoon salt
- FOR TOPPING
- Sriracha (4 dash's)
- 4 tablespoons fresh parsley,chopped
How to Make
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Step 1: Whisk together all sauce ingredients in a small bowl. Refrigerate until ready to use.
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Step 2: Toss chicken with lemon juice, oregano, coriander, salt, pepper, garlic and olive oil. Marinade 1 hour.
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Step 3: 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.
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Step 4: In the same pot you cooked the chicken in, add the butter, rice, turmeric and cumin. Stir to coat, cook about 1-2 minutes.
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Step 5: Add chicken stock and salt and bring to a boil. Turn heat down to low, cover and cook 20 minutes.
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Step 6: Fluff with a fork when finished and remove from heat.
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Step 7: When everything is done, dice the chicken.
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Step 8: Serve chicken pieces on top of rice, drizzle with the white sauce and add hot sauce and parsley.
We hope you enjoy this recipe!
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