Chicken And Rice
Directions
- 1Prepare the spice rub by combining coriander, paprika, allspice, cardamom, and clove.
- 2Lightly dust the spice rub on boneless, skinless chicken thighs.
- 3Generously cover the chicken thighs with salt.
- 4Place the seasoned chicken thighs into a hot oiled pan to get them nice and crusty.
- 5Remove the chicken once it has developed some color; it will still be raw on the inside.
- 6Add raw onion to the beautifully flavored oil in the pan.
- 7Once the onion is slightly toasted, add fresh chopped garlic.
- 8Optionally, but highly recommended, add in some ghee.
- 9Add washed short grain rice to the pan and toast it.
- 10Re-season the rice with the same spices used earlier for the chicken.
- 11Cover the rice with water or stock.
- 12Taste the liquid and adjust with salt if necessary.
- 13Return the chicken to the pan and bring everything to a boil.
- 14Once it starts to boil, cover the pan with a lid and drop it to a simmer.
- 15Cook for about 15 to 20 minutes.
- 16For the quick white sauce, add a little bit of mayo to some yogurt.
- 17Add white vinegar, salt, and pepper to the white sauce mixture.
- 18Chop up the cooked chicken.
- 19Serve the chicken and rice, topping it with a little white sauce.
Ingredients
- boneless, skinless chicken thighs
- coriander
- paprika
- allspice
- cardamom
- clove
- salt
- oil
- raw onion
- fresh chopped garlic
- ghee
- washed short grain rice
- water or stock
- mayo
- yogurt
- white vinegar
- pepper
Equipment
panbowltongslidspoon
Tips
- For creamier rice, use short grain rice.
- For fluffy rice, use long grain rice.
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