Chicken over rice recipe with red hot sauce and white sauce recipe by lubna

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are more budget-friendly.

white rice

🥗Healthier: brown rice

Brown rice is more nutritious.

Cut boneless chicken into julienne strips.

Prepare marinade by adding dry spices, tomato paste, soy sauce, yogurt, hot sauce, and orange food color to the chicken.

Mix well and marinate for 1 hour.

In a pan, heat vegetable oil and add the marinated chicken.

Cook the chicken on medium to high flame for 3 to 4 minutes, then lower the heat and cook for 8 to 10 minutes without adding water until the chicken is cooked in its own juices and the oil separates.

Set the cooked chicken aside.

In another pan, heat vegetable oil and lightly fry chopped onion.

Add garlic and ginger paste, sauté for 1 to 1.5 minutes on low heat until aromatic.

Stir in roasted cumin, paprika powder, and curry powder, and sauté for 10 to 12 seconds.

Add tomato paste, salt, and water, then add soaked rice.

Cook on low flame for 8 to 10 minutes until the rice is ready, adding yellow food color if desired.

Prepare red hot sauce by grinding red hot peppers with vinegar and letting it sit overnight in the fridge.

The next day, strain the mixture and discard excess liquid.

In a blender, combine the strained red pepper, tomato paste, garlic powder, cumin powder, smoked paprika, salt, lemon juice, vinegar, and olive oil, and blend until smooth.

Transfer the red hot sauce to a bottle and store in the refrigerator for 2 to 3 weeks.

Prepare white sauce by mixing mayonnaise, sour cream, heavy cream, parsley, salt, sugar, and black pepper.

If the sauce is too thick, add a little milk to adjust the consistency.

Store the white sauce in a bottle in the refrigerator.

To serve, place hot rice on a platter, add lettuce, top with chicken, and drizzle with white sauce and red hot sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary