- Marinate the Chicken:
- In a bowl, combine olive oil, lemon juice, yogurt, garlic, cumin, paprika, coriander, salt, and pepper.
- Add the chicken pieces and stir to coat well. Cover and marinate for at least 30 minutes (or up to 2 hours in the fridge for better flavor).
- Cook the Rice:
- In a saucepan, heat butter or olive oil over medium heat. Add the rice and turmeric (or saffron) and stir to coat the rice with the oil and color.
- Add chicken broth (or water) and salt. Bring to a boil, then cover and reduce heat to low. Simmer for about 15 minutes or until rice is cooked and fluffy.
- Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.
- Cook the Chicken:
- Heat a skillet or grill pan over medium-high heat and add a little oil if needed.
- Cook the marinated chicken pieces for about 5-7 minutes, or until golden and fully cooked, stirring occasionally. Remove from heat.
- Make the White Sauce:
- In a small bowl, combine Greek yogurt (or mayonnaise), sour cream, lemon juice, minced garlic, salt, and pepper. Stir well and adjust seasoning as desired.
- Assemble the Chicken Rice Platter:
- On each plate, add a serving of rice, topped with a portion of the cooked chicken.
- Arrange the diced tomatoes, sliced cucumbers, shredded lettuce, and any other desired toppings around the chicken and rice.
- Drizzle with white sauce or serve it on the side.
- Garnish and Serve:
- Sprinkle fresh parsley or cilantro on top for added flavor.
- Serve warm, with extra white sauce or hot sauce on the side if desired.
Free delivery for all orders over $50. Order your food now!
Reviews
There are no reviews yet.