1Combine plain whole milk yogurt, oil, lemon zest, lemon juice, grated garlic, smoked paprika, turmeric, ground ginger, cumin, coriander, oregano, salt, and fresh cracked black pepper in a bowl and whisk.
2Combine plain whole milk yogurt, oil, lemon zest, lemon juice, grated garlic, smoked paprika, turmeric, ground ginger, cumin, coriander, oregano, salt, and fresh cracked black pepper in a bowl and whisk.
3Combine plain whole milk yogurt, oil, lemon zest, lemon juice, grated garlic, smoked paprika, turmeric, ground ginger, cumin, coriander, oregano, salt, and fresh cracked black pepper in a bowl and whisk.
4Add boneless, skinless chicken thighs to the marinade and mix well.
5Add boneless, skinless chicken thighs to the marinade and mix well.
6Add boneless, skinless chicken thighs to the marinade and mix well.
7Cover the chicken with plastic wrap and refrigerate for at least two hours or overnight.
8Cover the chicken with plastic wrap and refrigerate for at least two hours or overnight.
9Cover the chicken with plastic wrap and refrigerate for at least two hours or overnight.
10Rinse long grain white rice.
11Rinse long grain white rice.
12Rinse long grain white rice.
13Combine the rinsed rice with chicken stock, butter, turmeric, cumin seeds, a bay leaf, a sprinkle of garlic powder, and salt in a rice maker.
14Combine the rinsed rice with chicken stock, butter, turmeric, cumin seeds, a bay leaf, a sprinkle of garlic powder, and salt in a rice maker.
15Combine the rinsed rice with chicken stock, butter, turmeric, cumin seeds, a bay leaf, a sprinkle of garlic powder, and salt in a rice maker.
16Cook the yellow rice in the rice maker.
17Cook the yellow rice in the rice maker.
18Cook the yellow rice in the rice maker.
19For the white sauce, combine mayonnaise, yogurt, lemon juice, a healthy splash of vinegar, minced garlic, dried dill, dried tarragon, a little sugar, and some salt and pepper.
20For the white sauce, combine mayonnaise, yogurt, lemon juice, a healthy splash of vinegar, minced garlic, dried dill, dried tarragon, a little sugar, and some salt and pepper.
21For the white sauce, combine mayonnaise, yogurt, lemon juice, a healthy splash of vinegar, minced garlic, dried dill, dried tarragon, a little sugar, and some salt and pepper.
22Check the consistency of the white sauce; if too thick, add a tiny sprinkle of water and mix.
23Check the consistency of the white sauce; if too thick, add a tiny sprinkle of water and mix.
24Check the consistency of the white sauce; if too thick, add a tiny sprinkle of water and mix.
25For the red sauce, add chile de arbol to a bowl and cover with warm water to soak and soften.
26For the red sauce, add chile de arbol to a bowl and cover with warm water to soak and soften.
27For the red sauce, add chile de arbol to a bowl and cover with warm water to soak and soften.
28Once softened, blend the chile de arbol with garlic, cayenne pepper, smoked paprika, a splash of vinegar, and a sprinkle of salt.
29Once softened, blend the chile de arbol with garlic, cayenne pepper, smoked paprika, a splash of vinegar, and a sprinkle of salt.
30Once softened, blend the chile de arbol with garlic, cayenne pepper, smoked paprika, a splash of vinegar, and a sprinkle of salt.
31Give the red sauce a quick first blend, then add oil and continue blending.
32Give the red sauce a quick first blend, then add oil and continue blending.
33Give the red sauce a quick first blend, then add oil and continue blending.
34Add a little bit of water to the red sauce and continue blending to emulsify it into a uniform sauce.
35Add a little bit of water to the red sauce and continue blending to emulsify it into a uniform sauce.
36Add a little bit of water to the red sauce and continue blending to emulsify it into a uniform sauce.
37Heat a cast iron pan over high heat.
38Heat a cast iron pan over high heat.
39Heat a cast iron pan over high heat.
40Place the marinated chicken in the hot pan and weigh it down to get full surface contact, cooking until deep char is achieved.
41Place the marinated chicken in the hot pan and weigh it down to get full surface contact, cooking until deep char is achieved.
42Place the marinated chicken in the hot pan and weigh it down to get full surface contact, cooking until deep char is achieved.
43Flip the chicken and cook the other side until charred.
44Flip the chicken and cook the other side until charred.
45Flip the chicken and cook the other side until charred.
46Once cooked, rest the chicken off to the side, collecting any crispy bits.
47Once cooked, rest the chicken off to the side, collecting any crispy bits.
48Once cooked, rest the chicken off to the side, collecting any crispy bits.
49Toast pita bread in a dry pan.
50Toast pita bread in a dry pan.
51Toast pita bread in a dry pan.
52Shred lettuce, fluff it up, and toss it into an ice bath to get ultra cold and crispy.
53Shred lettuce, fluff it up, and toss it into an ice bath to get ultra cold and crispy.
54Shred lettuce, fluff it up, and toss it into an ice bath to get ultra cold and crispy.
55Cut tomatoes into nice even chunks and sprinkle with salt.
56Cut tomatoes into nice even chunks and sprinkle with salt.
57Cut tomatoes into nice even chunks and sprinkle with salt.
58Chop the cooked chicken into bite-sized cubes.
59Chop the cooked chicken into bite-sized cubes.
60Chop the cooked chicken into bite-sized cubes.
61Fluff the cooked yellow rice.
62Fluff the cooked yellow rice.
63Fluff the cooked yellow rice.
64Plate the yellow rice, followed by the charred chicken, then a mixture of ice-cold lettuce and tomatoes.
65Plate the yellow rice, followed by the charred chicken, then a mixture of ice-cold lettuce and tomatoes.
66Plate the yellow rice, followed by the charred chicken, then a mixture of ice-cold lettuce and tomatoes.
67Apply white sauce and red sauce generously over the plated chicken and rice.
68Apply white sauce and red sauce generously over the plated chicken and rice.
69Apply white sauce and red sauce generously over the plated chicken and rice.
Ingredients
plain whole milk yogurt
plain whole milk yogurt
plain whole milk yogurt
oil
oil
oil
lemon zest
lemon zest
lemon zest
lemon juice
lemon juice
lemon juice
grated cloves of garlic
grated cloves of garlic
grated cloves of garlic
smoked paprika
smoked paprika
smoked paprika
turmeric
turmeric
turmeric
ground ginger
ground ginger
ground ginger
cumin
cumin
cumin
coriander
coriander
coriander
oregano
oregano
oregano
pinch salt
pinch salt
pinch salt
fresh cracked black pepper
fresh cracked black pepper
fresh cracked black pepper
boneless, skinless chicken thighs
boneless, skinless chicken thighs
boneless, skinless chicken thighs
long grain white rice
long grain white rice
long grain white rice
chicken stock
chicken stock
chicken stock
butter
butter
butter
turmeric
turmeric
turmeric
cumin seeds
cumin seeds
cumin seeds
bay leaf
bay leaf
bay leaf
sprinkle garlic powder
sprinkle garlic powder
sprinkle garlic powder
salt
salt
salt
mayonnaise
mayonnaise
mayonnaise
yogurt
yogurt
yogurt
lemon juice
lemon juice
lemon juice
splash vinegar
splash vinegar
splash vinegar
minced garlic
minced garlic
minced garlic
dried dill
dried dill
dried dill
dried tarragon
dried tarragon
dried tarragon
sugar
sugar
sugar
salt
salt
salt
pepper
pepper
pepper
sprinkle water
sprinkle water
sprinkle water
chile de arbol
chile de arbol
chile de arbol
garlic
garlic
garlic
cayenne pepper
cayenne pepper
cayenne pepper
smoked paprika
smoked paprika
smoked paprika
splash vinegar
splash vinegar
splash vinegar
sprinkle salt
sprinkle salt
sprinkle salt
oil
oil
oil
water
water
water
pita
pita
pita
lettuce
lettuce
lettuce
ice
ice
ice
tomatoes
tomatoes
tomatoes
sprinkle salt
sprinkle salt
sprinkle salt
Equipment
plastic wraprice makersqueeze bottleblendercast iron pandry pan
Tips
Yogurt in the marinade makes the chicken more tender.
Rinsing long grain white rice prevents it from becoming gummy and sticky.
Cooking yellow rice with chicken stock adds flavor.
Emulsify the red sauce by adding a little water and continuing to blend.
For chicken, aim for deep char, not just golden, as the sugars caramelize at high heat for flavor.
Use an ice bath for lettuce to make it ultra cold and crispy, preventing sogginess.
Cut chicken into bite-sized cubes as the meal is often eaten on the go.