Miami-Inspired Chicken Over Rice
From a YouTube video Watch the original
Ingredients
- Boneless, skinless chicken thighs
- Garlic
- Ground coriander
- Smoked paprika
- Tandoori Masala
- Cumin
- Middle Eastern seven spice
- Black pepper
- White pepper
- Salt
- Lemon juice
- Olive oil
- Plain yogurt
- Mayonnaise
- Ghee
- Chicken bullion
- Cardamom pods
- Basmati rice
- Water
- Lettuce
- Tomato
- Cucumber
- Hot sauce
- Fresh parsley
Instructions
- Marinate chicken thighs with garlic, ground coriander, smoked paprika, tandoori Masala, cumin, Middle Eastern seven spice, black pepper, white pepper, salt, lemon juice, olive oil, and plain yogurt. Let it marinate for desired time.
- Prepare white sauce by blending mayonnaise, yogurt, a garlic clove, lemon juice, salt, and pepper using an immersion blender.
- Cook rice by washing and draining basmati rice, then adding ghee, chicken bullion, seven spice, cardamom pods, water, and salt. Simmer covered on low for 15-20 minutes.
- Sear marinated chicken in ghee until golden on both sides, then chop into cubes. Return to the pan on high heat with additional tandoori spice for color and flavor.
- Serve the chicken over rice with a side of lettuce, tomato, cucumber salad. Top with white sauce, hot sauce, and fresh parsley. Enjoy!
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