Hala Guys Style Chicken & Rice
Ingredients
- boneless skinless chicken thighs
- 5 gramssalt
- whole cloves, crushed
- 1/2 Tablespooncumin seeds, crushed
- oregano
- 20 crankssblack pepper
- garlic cloves, crushed
- Juice from 1/4 of lemon
- 30 gramsmayo
- 1 Tablespoonunsalted butter
- onion, finely diced
- 1 teaspoonCumin seeds
- t teaspoonTurmeric
- 1 teaspoonsmoked paprika
- bay leaf
- 1 cupbasmati rice
- 1 cupchicken broth (or water)
- Salt
- Salt the chicken thighs and set them aside.
- Crush the cloves and cumin in a mortar and pestle.
- Add oregano, black pepper, and garlic cloves into the mortar with the spices
- crush into a rough paste
- In a large mixing bowl, combine the lemon juice, mayo, and spice mixture.
- Add the chicken thighs
- thoroughly coat the exterior
- Cover and place in the fridge for up to 24hrs or cook right away.
- When ready to cook, place a pan over medium-high heat.
- Once hot, sear the chicken thighs on both sides until internal temp reaches 165 F.
- Chop the chicken into pieces in the pan or let rest then slice.
- Melt butter in a pot over medium heat.
- Add onion, cumin, turmeric, smoked paprika, pepper, and bay leaf.
- Stir aromatics together until fragrant but not burnt, about 30 seconds.
- Add the rice to the pan with the aromatics and mix.
- Lightly toast the rice and stir for about 2 minutes.
- Add chicken broth, turn up the heat
- cover the pan to bring to a boil
- Turn the heat to the lowest setting
- Let rice steam covered for about 20 minutes.
- Uncover and taste the rice!
- Add salt as needed or a little more butter.