Ingredients
for the Marinated Chicken
4 boneless, skinless chicken thighs
½ tbsp smoked paprika
½ tbsp onion powder
½ tbsp garlic powder
½ tbsp cumin
½ tbsp coriander
½ tbsp turmeric
½ tbsp chili powder
½ tbsp black pepper
Salt to taste
1 Juice of lemon
¼ c olive oil
for the White Sauce
1 c mayo
½ c sour cream
¼ c dried dill
1 tsp black pepper
pinch of salt
for the Hot Sauce
10 dried chilies de arbol
1 tomato
2 garlic cloves
¼ c white vinegar
1 tbsp of the water the chilies soaked in
for the Yellow Rice
1 ½ c basmati rice
2 tsp turmeric
1 cinnamon stick
5 cardamom pods
2 c chicken broth
3 tbsp olive oil or butter
For the Additional Ingredients
Iceberg lettuce
1 - 2 roma tomatoes
Directions
Step 1
for the Marinated Chicken
Step 1
Add chicken to a bowl with smoked paprika, onion powder, garlic powder, cumin, coriander, turmeric, chili powder, black pepper, salt, lemon juice, and olive oil. Mix to incorporate and marinate while preparing everything else.
4 boneless, skinless chicken thighs
½ tbsp smoked paprika
½ tbsp onion powder
½ tbsp garlic powder
½ tbsp cumin
½ tbsp coriander
½ tbsp turmeric
½ tbsp chili powder
½ tbsp black pepper
Salt to taste
1 Juice of lemon
¼ c olive oil
Step 2
When the rest of the components are prepared, heat a wide pan over high heat with oil. Sear the marinated chicken until both sides have a nice crust and are lightly charred.
Step 3
Let the chicken rest for at least 5 minutes before slicing.
Step 4
For the White Sauce
Step 1
Mix everything in a bowl until incorporated. This gets better with time in the fridge too, so if you have the time make it the day before!
1 c mayo
½ c sour cream
¼ c dried dill
1 tsp black pepper
pinch of salt
Step 2
for the Hot Sauce
Step 1
Add chilies to a bowl. Cover with boiling water and let sit for 15 minutes.
10 dried chilies de arbol
Step 2
Add the chilies to a blender or food processor with a tbsp of their water. Add the rest of the ingredients and blend til incorporated.
10 dried chilies de arbol
1 tomato
¼ c white vinegar
1 tbsp of the water the chilies soaked in
2 garlic cloves
Step 3
for the Yellow Rice
Step 1
Wash and drain basmati rice until the water runs clear. Let sit for 20 minutes, then drain the water one more time.
1 ½ c basmati rice
Step 2
Heat fat of choice in a pot over medium heat. Add in the cinnamon stick and cardamom then toast for a few minutes. Add in the turmeric, toast for a few seconds, then add the rice. Toast the rice for a few minutes then add chicken broth. Bring to a boil, cover, then cook over low for another 18 minutes.
1 cinnamon stick
5 cardamom pods
2 c chicken broth
3 tbsp olive oil or butter
Step 3
Serve the sliced chicken over the fragrant yellow rice. Drizzle with the herby white sauce and spicy hot sauce. Enjoy!
