Halal chicken and rice with white sauce by Rainbow Sparkle Chefs

Types of diversity:Cultural or Ethnic Diversity, Religious Diversity

Cooking method: Gas Stove

Home preparation: None

Ingredients:
Ingredients for the chicken:
  •  2 T lemon juice
  • 1 T fresh oregano
  • 1/2 tsp ground coriander
  • 3 garlic cloves roughly chopped
  • 1/4 cup olive oil
  • salt and black pepper
  • 2 lbs boneless
  • skinless chicken thighs
  • 1 T vegetable oil 

Ingredients for the rice: 
  •  2 T unsalted butter
  • 1/2 tsp turmeric
  • 1/4 tsp ground cumin
  • 1 1/2 cups Basmati rice
  • 2 1/2 cups vegetable broth
  • salt and black pepper. 

Ingredients for the sauce: 
  •  1/2 cup mayonnaise
  • 1/2 cup Greek yogurt
  • 1 T sugar
  • 2 T white vinegar
  • 1 tsp lemon juice
  • 1/4 cup chopped fresh parsley
  • salt and black pepper
Preparation:
1. Combine marinade ingredients and blend until smooth. Place the chicken in a one-gallon zip-lock bag and add half of the marinade. Turn the chicken to coat. 

2. Remove chicken from bag and season with salt and pepper. Heat the oil in a 12-inch skillet over medium-high heat until it is lightly smoking. Add the chicken pieces and cook until they are lightly browned on the first side, about 4 minutes. Using tongs, flip the chicken. Reduce heat to medium and cook until the chicken is cooked through, about 6 minutes longer. Transfer the chicken to a cutting board and allow to cool for 5 minutes. 

3. Using a knife, roughly chop the chicken into 1/2 to 1/4 inch chunks. Transfer to a medium bowl, add the remaining marinade, cover loosely with plastic, and refrigerate while you cook the rice and prepare the sauce. 

4. For the rice: Melt the butter over medium heat in a large Dutch oven. Add the turmeric and cumin until fragrant but not browned, about one minute. Add the rice and stir to coat. Cook, stirring frequently, until the rice is lightly toasted, about 4 minutes. Add the broth. Season to taste with salt and pepper. Raise the heat to high and bring to a boil. Cover, reduce to a simmer, and cook for 15 minutes without disturbing. Remove from heat and allow to rest until the water is completely absorbed and rice is tender, about 15 minutes. 

5. For the sauce: In a small bowl, combine all sauce ingredients, and season to taste with salt. 

6. To serve: Return all contents of chicken bowl to the skillet. Cook over medium-high heat, stirring occasionally, until heated through. To serve, place chicken on top of rice on each plate, and top with white sauce.
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