Chicken Over Rice || Chicken and Yellow Rice || Halal Guys- Episode 262

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Ingredients and Measurements:
For the white sauce:
1 cup greek yogurt (or full fat plain yogurt)
1/4 cup sour cream (can also replace with yogurt)
1 tbsp. chopped cilantro
1 scallion chopped (only the green stems)
1/4 tsp. ground cumin
2 tsp. water
1 tbsp. lemon juice
salt/pepper to taste

For the chicken:
3-4 chicken breasts sliced
1/2 tsp. Tajin seasoning (chili lime seasoning)
1 tsp. turmeric
1 tsp. paprika
1/2 tsp. coriander powder
1/2 tsp. cumin powder
1 tsp. chili powder
5-6 cloves garlic (crushed)
2 wiri wiri peppers (optional/use as much or as less as you want)
2 tbsp. cilantro (crush with pepper and garlic)
2 tbsp. greek yogurt
1 tbsp. lemon juice
salt and pepper to taste

For the rice:
2 cups jasmine rice (washed)
2 tbsp. butter
1/2 tsp. garlic powder
1/2 tsp. cumin powder
1 tsp. turmeric (use as much as you want for the yellow color)
1.5 cups chicken broth
1.5 cups water
salt and pepper to taste

***top entire dish with chopped lettuce, tomatoes, onions, etc.
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Hey guys welcome back to my channel in today’s video i wanted to share my version or my twist for this chicken over rice it’s very simple all it is is some yellow rice with some chicken seasoned up with a lot of spices and you can serve it with any types of veggies

Or as quick salad on the side and of course it has that beautiful creamy white sauce on the top so if you want to see how i put this together please keep on watching we’re gonna first start off by making the white sauce so it could sit in the

Fridge while i make everything else i’m starting off in a bowl with some greek yogurt and i’m also gonna go in with a little bit of sour cream now if you didn’t have the sour cream that is totally fine you can use all yogurt and if you didn’t have the yogurt you

Could use all sour cream i just prefer to mix the two and also because i had them on hand it was just easy for me to do so now i’m also going to go in with some chopped up scallions if you do not have scallions you can use

Chives or cilantro or anything like that and right here i’m also going in with cilantro again these are all things that i have on hand so if you don’t have one or the other just go ahead and work with what you’ve got now after you add those ingredients

In you’re going to go in with some ground cumin also known as jira and that’s going to give it a really nice nutty flavor and i’m also going to hit it with a little bit of salt as well as some black pepper now i’m going to add in a little bit of lemon

Juice and i’m going to stir all of these ingredients together until everything is well combined now this is what i like in my white sauce but by all means if you want to tailor it to your own taste feel free to do so and to thin out my sauce just a little

Bit i’m going in with a few tablespoons of water by all means if you don’t want to use water you can go ahead and use some whole milk for this and it will thin it out just a little bit as well now this is totally optional if you like the sauce really thick

You’ll need to leave it as is so what i’m going to do now is i’m going to cover it with plastic wrap and set this in the fridge once you put the sauce in the fridge you’re going to work on the chicken so we’re going to start off by making a

Fresh seasoning to go ahead and rub on the chicken in my mortar and pestle i’m adding in some cilantro going in with some garlic as well as some hot peppers i’m using very weird peppers today but use whatever type of hot pepper you have on hand

Now what i’m going to go ahead and do is start to pound it until i get a fine paste in my bowl here i have some boneless skinless chicken breasts that i’ve sliced up if you wanted to you could use chicken thighs and i’m going to go in with that fresh

Green seasoning that we just made if you already have a ready-made green seasoning you can use that instead now i’m also going to go in with a little bit of this tagine seasoning it’s basically like a chili lime and salt seasoning i really enjoy the tang

And the kick that it gives the dish but by all means if you don’t have it you can omit it just make sure that you use all the other spices that i’m adding in and as usual all of my ingredients and measurements will be down in the description box below

So you can reference them when you go to put this dish together now here are all of my main spices i’m going in with some chili powder some cumin powder and coriander powder some chili powder as well as some turmeric also known as dye to guyanese people

Now i just want to go ahead and mix those ingredients really well into the chicken as you guys can see i’m using a spoon today to mix it together but by all means you can get in there with your fingers and mix it up really well until every piece of chicken is coated

Once you mix all those fresh spices in you’re gonna go in with some freshly squeezed lemon juice and after you add in the lemon juice you’re also going to go in with a little bit of greek yogurt this is going to add a lot of moisture to the chicken

Now once you mix all of the yogurt in you’re also going to go in with some black pepper i almost forgot to add in the black pepper but i totally recommend it because i really like the flavor that it gives now you’re going to notice that i’m not

Adding in any salt and the reason being is because i will salt it as it is cooking when you add salt to any types of meats or veggies before they’re cooked they tend to release a lot of water in juices and we want the chicken to get nice and

Brown and if you add the salt now it’ll stop it from doing so so i’m gonna mix this put it in my fridge while i work on my rice so i covered my chicken with plastic wrap and i set it in my fridge and i’m just gonna allow it to marinate

And really infuse with all those spices while i work on my rice so in a small saucepan here i am melting a little bit of butter and once that butter has melted really well on about a medium heat you’re gonna go in with some cumin powder as well as some garlic powder

Now i am not using cumin seeds nor am i using fresh garlic in this because i do not want large chunks in my rice i just want the flavors of these ingredients so i’m going to make sure it’s not too hot so this way they don’t burn

And i’m going to slowly roast them in that butter for about one minute and once those spices become fragrant you’re gonna go in with your washed rice now i’m using jasmine rice today because i like how light and fluffy it is by all means if you had basmati rice you

Can use that but i didn’t have any on hand so now what you want to do is go ahead and stir the rice in and get it well coated with all the spices and the butter and once you mix all that rice in you’re going to go in with a little bit of

Turmeric now i’m using turmeric today instead of yellow food coloring to get my rice yellow but by all means if you have yellow food coloring and that’s what you like to use you can definitely use that i just like the fact that turmeric is a little more natural and it adds that natural

Yellow color so i’m just going to mix this up really well and i’m going to parch it or roast it in that pan with the butter for about two minutes until it is dry at the bottom of the pot after a couple of minutes of roasting

That rice in the pot you’re gonna go in with some salt and pepper to taste remember be careful with how much salt you add because you can always taste it later and see if you want to add more after you mix in all of your salt and

Pepper you’re going to go in with your liquids today i’m using half chicken stock half water but by all means you could use the full amount of chicken stock or you could use all water if you don’t have any stock on hand you can also go ahead and play around

With other stocks that you may have whatever floats your boat and whatever works for you now you’re going to mix everything together and you’re going to wait for the rice to come up to a rolling boil once your rice comes up to a rolling boil you are going to put your heat on

The lowest setting possible you’re going to cover it and you’re going to allow it to steam until the rice is fully cooked now once you’ve gotten your rice taken care of and it is steaming it’s time to put your chicken together remember we had it sitting in the fridge

Marinating as we worked on the rice so what i’m doing now is adding some olive oil into my skillet and i’m going in with all of that chicken once it heats up and all you’re going to do is continue to stir and move that chicken around until it’s beautifully browned in the

Pot now i always recommend whenever you’re browning chicken go ahead and use a cast iron or a non-stick pot it will work the best so you’re gonna see that once you add that chicken in it’s gonna start to release a lot of its own natural juices what you

Basically want to happen is for all the juices to be released and then for all of them to be evaporated and for the chicken to start to brown up and while that chicken was cooking away my rice had finished so as you guys can see it looks super fluffy on the top

And it is nice and dry so i’m just going in with a fork and i’m fluffing it really really well and once you get it nice and fluffed up you’re going to put the cover back on and you’re going to set it aside until your chicken is done cooking

And you’re ready to eat so my chicken took about 15 minutes to cook in total it might take a little less time or a little longer time just depending on how big you cut those pieces of chicken now since it is done and nice and brown i am going in

With some chopped cilantro just to top it off and give it a nice fresh taste and i’m going to also go in with my salt remember i said i was adding salt at the end of the cooking process for the chicken because i didn’t want the chicken to

Release too much water so i’m just gonna mix this in and it is ready to serve so it is now time to serve up my chicken over rice so i have all of that beautiful fluffy yellow rice to finish cooking i’m gonna pile that onto my plate first

And then on top of that beautiful bed of yellow rice i’m gonna go on with that juicy seasoned chicken that i went ahead and i pan fried now by all means if you wanted to you could take some whole chicken breasts or whole chicken thighs season them grill them or pan sear them

And then chop them up but i like to pre-chop it and then season it because i find that it soaks up so much more of that flavor now once you go on with that chicken you’re also going to go on with a little bit of shredded cabbage to the side

That’s going to give it a nice crunch and a really nice freshness and if you had some fresh chopped tomatoes you can go ahead and add them on sadly i didn’t have any so i was trying to make do with what i had and the lettuce worked out just fine

So at this point i am going on with all of that beautiful white sauce that we made earlier remember that white sauce we had chilling in the fridge while we worked on everything else so all of those flavors are well distributed into the sun and guys i know

It was quite a few steps but i promise from start to finish this whole process only took me about an hour so this is a great meal that you can make on a weekend you can even get away with it on a weeknight so i hope you guys enjoyed my version

My twist for chicken over rice if you enjoyed it please give this video a nice big thumbs up subscribe to my channel if you’re not subscribed yet and of course leave all of your amazing comments down below and i’ll see you guys again very soon in one of my next videos