MY FAVORITE CHICKEN AND RICE

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THE BEST CHICKEN AND RICE

Yield 4

Prep time

15 Min

Cook time

30 Min

Total time

45 Min

Ingredients

For the chicken:

• 2 lbs boneless skinless chicken thighs
• 2 Tbsp olive oil
• 2 tsp garlic powder
• 1 tsp sazon
• 1 tsp paprika
• 1 tsp oregano
• 1 tsp kosher salt
• 1 tsp cracked black pepper
• 1 lemon, juiced

Red Sauce:

• 4 dried chili de arbol
• 4 dried guajillo chilis
• 4 garlic cloves
• ¼ tsp coriander
• ¼ tsp cumin
• ½ tsp paprika
• ½ tsp kosher salt

White Sauce:

• 1 cup sour cream
• 2 garlic cloves, grated
• 1 lemon, juiced
• 1 tsp dried parsley
• Kosher salt and black pepper to taste

Rice:

• 2 cups basmati rice, thoroughly washed
• 2 Tbsp ghee
• 1 tsp turmeric
• ½ tsp cardamom
• ½ tsp cumin
• 2 1/2 cups water or stock
• 1 Tbsp chicken bouillon

To Serve:

• Shredded lettuce
• Diced tomato

Instructions

1. Marinate the chicken: In a large mixing bowl add the chicken thighs and olive oil and toss to coat the chicken. Add in garlic powder, sazon, paprika, oregano, salt, pepper and lemon juice and thoroughly mix the chicken thighs into the spices so everything is evenly coated in the marinade. Let sit at least 30 minutes and up to 6 hours. While the chicken marinades make the red and white sauce.
2. Make the red sauce: Add both kinds of dried chilis to a medium bowl and cover with about 2 cups of very hot water. Let sit for 20 minutes to hydrate, then remove the chilis from the water and add to a blender. Add the garlic cloves, coriander, cumin, paprika and salt and about ¼ cup of the chili soaking water. Blend on high until smooth and pourable, adding more chili water as necessary to get your desired consistency.
3. Make the white sauce: In a medium bowl whisk together the sour cream, grated garlic cloves, lemon juice, dried parsley and salt to taste. Thin out with water if necessary and set aside in the fridge until ready to assemble your plate.
4. Make the Rice: To a large high sided pan or pot add the ghee and set over medium high heat. Once the ghee is melted add the turmeric, cardamom and cumin and stir to toast the spices slightly, about 1 minute. Add the washed rice and toast slightly, about 2 minutes, stirring constantly. Then add in the stock or water and chicken bouillon powder, give it a stir to bring everything together. Bring to a boil then reduce heat to low and simmer, covered for about 20-25 minutes until the rice is fully cooked and tender and all the liquid has been absorbed.
5. While the rice cooks, heat a grill pan over high heat. Once smoking, cook the chicken thighs in batches so as to not crowd the pan, about 5-6 minutes per side, until you have nice char marks on both sides of the chicken and the internal temperature reaches 165 F. Remove the cooked chicken to a cutting board, let rest 5 minutes then cut into bite size pieces.
6. Assemble your plate by putting a layer of rice down, top with chicken, smother with red and white sauce and top with shredded lettuce and diced tomato.

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