Spicy Chicken and Rice
1/2 – 3/4 cup sour cream or yogurt
2 tsp red chili powder
1 tsp turmeric
5-6 cloves garlic
1/2 tbsp whole black peppercorns
2 tbsp cumin
salt to taste
2 tsp fresh ground ginger, optional (to be added to spice mixture)
8 chicken thighs, with or without skin
1 large yellow onion
2 cups long grain white rice (or basmati)
3 cups chicken broth
1 cup water
2 tbsp butter
1 medium sized red pepper
2 fresh vine ripened salad tomatoes
Fresh cilantro (a handful)
How it works:
In a food processor, combine chili powder, turmeric, garlic, black peppercorns, cumin and salt. Grind until it forms a powdery, fluffy mixture.
Measure sour cream and pour it into bowl. Add spice mixture and blend well.
Cut long thin slits into chicken thighs, which will allow them to more fully soak up the marinade.
Then coat them on both sides with a generous portion of the sour cream/spice mixture.
Cover bowl and place in refrigerator 1-2 hours minimum.
Melt remaining butter in a large, deep sautee pan. Sautee chicken pieces at medium heat – in two batches until chicken is 3/4 done (brown on outside but possibly still a bit tender in the middle).
Add rice, chicken broth, water and salt to taste. Bring to a boil. Cook for 20 – 30minutes or until rice is done and water is evaporated.
While rice and chicken are cooking, slice yellow onion into thin rings using a sharp knife. Sautee them with thinly sliced red pepper strips, until peppers are soft but not mushy. Set onions and peppers aside and use to garnish main course (once it is finished). Top with fresh cilantro according to taste.
As an aside, you may desire to place lovely fresh tomato slices on your plate to provide a complementary flavor. My husband added a touch of balsamic vinegar to his fresh tomatoes, making them even more tangy and delicious.
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