![]() ![]() If you must delay cooking the chicken for any reason, remove it from the marinade, pat it dry with paper towels, and refrigerate until ready to cook.Recipe from Akron Ohio Moms 4-6 servings Ingredients: Note: Do not marinate the chicken longer than 4 hours or it’ll get a mushy texture. Serve immediately, passing extra sauce at the table. To serve, divide the rice, lettuce, tomato, and toasted pita bread evenly among four to six plates. Cook over medium-high heat, stirring occasionally, until heated through. To serve: Return the entire contents of the chicken bowl (chicken, marinade, and all juices) to the skillet.Season to taste with salt (I used about 1/4 tsp. For the sauce: In a small bowl, combine the mayonnaise, yogurt, sugar, vinegar, lemon juice, parsley, and ~1 teaspoon black pepper (adjust to taste). ![]() Remove from the heat and allow to rest until the water is completely absorbed and the rice is tender, about 15 minutes. Cover, reduce to a simmer, and cook for 15 minutes without disturbing. Raise the heat to high and bring to a boil. Cook, stirring frequently, until the rice is lightly toasted, about 4 minutes. Add the turmeric and cumin and cook until fragrant but not browned, about 1 minute.
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