Chicken Over Rice
Ingredients
Chicken
boneless chicken thighs (raw)
500 g
salt
1 tsp
black pepper
0.5 tsp
turmeric
1 tsp
cumin
1 tsp
coriander
1 tsp
smoked paprika
1 tsp
oregano
1 tsp
garlic powder
1 tsp
chili powder
0.5 tsp
lemon
1 piece
harissa paste
1 tbsp
yogurt
120 ml
White Sauce
mayonnaise
110 g
yogurt
120 ml
garlic (minced)
1 clove
lemon
0.5 piece
dried mint
1 tsp
sugar
1 tsp
salt
0.5 tsp
black pepper
0.25 tsp
Rice
jasmine rice (washed)
360 g
butter
28 g
turmeric
1 tsp
cumin
0.5 tsp
onion powder
1 tsp
salt
1 tsp
black pepper
0.25 tsp
chicken stock
710 ml
Vegetables
lettuce (shredded)
150 g
tomato (diced)
300 g
olive oil
15 ml
salt
0.25 tsp
Instructions
Marinate the chicken
Mix chicken thighs with all the spices, lemon juice, harissa paste, and yogurt. Mix well and marinate for at least 2 hours.
Prepare white sauce
Mix mayonnaise, yogurt, minced garlic, lemon juice, dried mint, sugar, salt and pepper. Refrigerate until needed.
Cook the rice
Wash the rice. Melt butter in a pot, add turmeric, cumin, onion powder, salt and pepper. Add rice, stir for a minute. Pour in chicken stock, bring to a boil, then lower heat, cover and cook until done.
Prepare vegetables
Dice tomatoes, remove watery seeds, season with salt and olive oil. Shred lettuce.
Cook the chicken
Heat oil in a pan over medium-high heat. Cook chicken until nicely charred and fully cooked. Let rest a few minutes, then chop into bite-sized pieces.
Assemble and serve
Place rice first, then chicken, lettuce and tomatoes. Add generous amount of white sauce. Finish with hot sauce if desired.
Original recipe
Storage
Store components separately for best results. Sauce keeps 4-5 days refrigerated.
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