dinnermealdietaryasianhalalchicken

Pan-Roasted Chicken Rice

Name: Pan-Roasted Chicken Rice
Cook time: 180 min
Total time: 180 min
Yield: 4 servings
Ingredients: 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

By Tasty3 hr4 servings

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.