Directions
- 1Butterfly the chicken thighs to ensure even cooking.
- 2In a bowl, mix garlic powder, Sazón, coriander, oregano, salt, and pepper.
- 3Drizzle olive oil over the chicken thighs and massage the spices into the chicken.
- 4Let the chicken marinate for a few minutes.
- 5Rinse Basmati rice with cold water several times to wash off the starch.
- 6In a non-stick pot, melt butter over medium-high heat.
- 7Toast turmeric, cumin, and cardamom in the melted butter for a couple of minutes.
- 8Add the washed rice and salt to the pot.
- 9Add veggie broth, bring to a boil, then reduce heat to low, cover, and simmer for 10-15 minutes.
- 10Remove the stems and seeds from the dried chilies.
- 11Rehydrate the chilies in boiling water for about 20 minutes.
- 12Make the white sauce by mixing yogurt, mayonnaise, Dijon mustard, garlic powder, Sazón, white vinegar, lemon juice, and dried parsley.
- 13Blend the chilies, chili water, garlic cloves, white vinegar, neutral oil, chili powder, paprika, coriander, cumin, and salt for the red sauce.
- 14Strain the red sauce using a fine strainer and funnel into a bottle.
- 15Slice iceberg lettuce thinly.
- 16Dice tomatoes into tiny cubes.
- 17Cook the chicken thighs in a hot pan until cooked through, then let rest for 5-10 minutes and chop into bite-sized pieces.
- 18Assemble the dish by making a bed of rice on a plate, adding shredded lettuce and diced tomatoes to one side, and arranging chicken on the other side. Top with white and red sauces as desired.
Ingredients
- 8 boneless, skinless chicken thighs
- 1 tablespoon garlic powder
- 1 tablespoon Sazón
- 1 tablespoon coriander
- 1 tablespoon oregano
- 2 pinches salt
- 2 pinches pepper
- 2 tablespoons olive oil
- 1 cup Basmati rice
- 1 tablespoon butter
- 1 pinch turmeric
- 1 pinch cumin
- 1 pinch cardamom
- 1.5 cups veggie broth
- 10 dried chilies
- 1 cup boiling water
- 1 cup plain full-fat yogurt
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon white vinegar
- 1 tablespoon lemon juice
- 1 tablespoon dried parsley
- 4 fresh garlic cloves
- 1 tablespoon chili powder
- 1 tablespoon paprika
- 1 head iceberg lettuce
- 2 tomatoes
Equipment
knifecutting boardbaking sheetbowlblendernon-stick pot with lidstrainerfunnelbottle
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