Pan-Roasted Chicken Rice
Instructions
- 1
Mix together ingredients listed for marinade (outside of chicken) well. Then, coat chicken pieces in marinade and refrigerate for minimum 1 hour (maximum overnight).
- 2
In a pan on medium flame, add 1 tbsp oil, 1 tbsp garlic, and ½ tsp jalapenos. Once slightly sauteed, add bell peppers and carrots and stir fry for 4 minutes on medium heat. Then, add cabbage, spring onion, soy sauce, and vinegar and saute.
- 3
In a separate pan, roast marinated chicken pieces between medium and high heat. While this is cooking, in a third pan, add oil, garlic, and jalapenos (from rice ingredients) and saute for a few minutes without burning. Then, add rice, chicken stock, and salt to taste. Cook on medium flame. Simultaneously, ensure that chicken pieces don’t burn.
- 4
Cover the pan with the chicken in it, cooking on low. Then, reduce the heat of the rice to low and cook until soft but not mushy.
- 5
Combine sauce ingredients in a separate bowl and set aside.
- 6
To assemble, layer rice, vegetables, chicken, and garnish with sauce.
- 7
Serve warm.
Recipe from tasty.co
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Ingredients (28)
- •2 lb chicken breast, cut into medium-sized pieces
- •⅓ cup greek yogurt
- •1 tablespoon lemon juice
- •1 tablespoon vegetable oil
- •salt, as per taste
- •1 tablespoon ginger and garlic paste
- •1 teaspoon red chili powder
- •¼ teaspoon black pepper
- •¼ teaspoon roasted cumin powder
- •¼ teaspoon coriander powder
- •2 cups basmati rice, soaked for 2 hrs
- •3 cups chicken stock
- •1 teaspoon garlic, crushed
- •1 teaspoon jalapeño, chopped
- •4 tablespoons vegetable oil
- •1 cup carrot, julienned
- •1 cup green bell pepper, julienned
- •1 cup cabbage, julienned
- •1 bunch green onion, chopped
- •1 tablespoon garlic, chopped
- •½ teaspoon jalapeño, chopped
- •1 teaspoon soy sauce
- •1 teaspoon white vinegar
- •1 tablespoon oil
- •2 tablespoons mayonnaise
- •1 teaspoon ketchup
- •1 teaspoon sriracha sauce
- •1 piece coal, smokiness