Chicken and Rice Greens (Print Version)
# Ingredients:
→ Chicken Mix
01 -
1 to 2 lbs of chicken thighs, breasts, or any piece you like
02 -
2-3 minced garlic cloves
03 -
2 tbsp vinegar or lime juice
04 -
2 tbsp your favorite cooking oil
05 -
1 tsp smoked paprika
06 -
1 tbsp ground cumin powder
07 -
1 tsp kosher salt
08 -
1/2 tsp freshly cracked black pepper
→ Herby Green Sauce
09 -
1 cup cilantro (only leaves)
10 -
1/2 cup mayo
11 -
1/4 cup sour cream
12 -
2 garlic cloves
13 -
2 jalapeños, chopped roughly
14 -
1 tbsp lemon or lime juice
15 -
1 tbsp olive oil
16 -
Salt and ground pepper to your liking
→ Golden Yellow Rice
17 -
1 cup jasmine rice, uncooked
18 -
1 tbsp butter or cooking oil
19 -
1/4 cup diced onion
20 -
2-3 garlic cloves, minced
21 -
1 tsp turmeric powder
22 -
1/4 tsp cumin powder
23 -
1/4 tsp onion powder
24 -
1/4 tsp salt
25 -
1/4 tsp black pepper
26 -
2 cups chicken broth
27 -
1 cup frozen peas
# Instructions:
01 -
Combine all marinade ingredients in a bowl. Pull out 1/4 of the mix to save for later. Toss chicken in the rest so it’s fully coated. Cover and chill for at least an hour or overnight.
02 -
Heat up your grill to medium-high or set your oven to 450°F. Now's the time to also start the rice to save some time.
03 -
Grill method: Grill each side for around 5-7 min until the center hits 165°F. Oven method: Lay chicken on a baking sheet lined with foil. Bake for about 30 min until done. For both: Brush reserved marinade on halfway while cooking.
04 -
Rinse rice well until water looks clear, then soak for 10-15 min and drain. Sauté diced onion and minced garlic in butter or oil till soft. Stir in rice and spices for a minute. Add broth, bring to a boil, then cover and drop heat to low. Cook for 15 min, then mix in peas, cover again, and let it sit another 5-10 min. Fluff before serving.
05 -
Throw all sauce ingredients into a blender and process until creamy and smooth. Adjust salt and pepper after tasting.
06 -
Scoop rice onto each plate, place chicken on top, and finish with a generous drizzle of the green sauce.
# Notes:
01 -
Feel free to use whatever type of chicken works best for you—thighs, drumsticks, legs, skin-on, boneless, or a whole bird can all be used.