CHICKEN AND RICE WITH CHIPOTLE SAUCE

Ingredients

Chicken:

• 6 chicken thighs 

• 2 Tbsp olive oil 

• 1 tsp turmeric 

• 2 tsp  chili powder

• 2 tsp garlic powder

• 2 tsp paprika 

• Salt to taste 

Rice: 

• 2 Tbsp ghee 

• 1/3 cup vermicelli noodles 

• 2 cups basmati rice 

• 3 cups stock or water 

• 1 tsp  turmeric 

• 1 tsp  chili powder

• 1 tsp garlic powder

• 1 tsp paprika 

• 2 tsp salt 

Sauce: 

• 1/2 cup sour cream 

• 1/2 cup yogurt 

• 2 chipotle chilis in adobo sauce

• 1 Tbsp honey 

• 1 lime, juice 

• 2 Tbsp white vinegar 

• 1 tsp salt
  

Directions

Step 1

Preheat air fryer to 375 degrees. Drizzle chicken with olive oil and toss to coat. In a small bowl combine the turmeric, chili powder, garlic powder, paprika and salt. Then sprinkle the seasoning mixture all over the chicken. Air fry for 30 to 40 minutes, flipping halfway through

Step 2

Meanwhile, make cheese whiz: in a medium saucepan over medium high heat combine milk, American cheese and sharp cheddar. Cook, stirring constantly until fully melted and smooth.

Step 3

Once the vermicelli is toasted, add turmeric, chili powder, garlic powder, paprika and salt. Stir and allow to cook for another 2 to 3 minutes to toast the spices, then add basmati rice, stir and cook for 2 to 3 minutes more. Pour in the stock or water and the additional 1 Tbsp of ghee (or butter). Bring to a boil, then cover. Drop heat to low and simmer for 12 to 15 minutes. Once done, remove the lid and fluff with a fork.

Step 4

Blend together the yogurt, sour cream, chipotle chili, honey, lime and vinegar until smooth.

Step 5

To serve, place a portion of the rice in a bowl, nest chicken right on top, and drizzle on desired amount of the sauce. Enjoy!