Marinate the Chicken Thighs for 2-24 hours
-1 tbsp olive oil
-1 tbsp minced garlic
-1 tbsp cumin powder
-1 tbsp of paprika
-1/2 tbsp black pepper
-1/2 tbsp of salt
-1/2 tbsp of coriander
-1/2 tbsp of cayenne
-1/2 tbsp of lemon juice
-1/2 tbsp of garlic powder
-1/2 tbsp of oregano
For the White Sauce add the following ingredients in a bowl and mix together:
-4 tsbp of Mayo
-2 tbsp of Plain Yogurt
-1 tbsp of Water
-1/2 tsp of salt
-1/2 tsp of black pepper
-1/2 tsp of sugar
-1/2 tsp of white vinegar
-1/2 tsp of lemon juice
-1/2 tsp of parsley flakes
For the Fluffy Yellow Rice:
-melt a tbsp of butter in the pot
-add 2 cup rice
-add tsp of cumin, turmeric, adobo seasoning, paprika
-add 1/2 tsp cayenne
toast rice with butter and seasonings for 2 minutes
-add 2 cups chicken stock/1 cups water
bring to a boil. Once boiling turn down to simmer, cover and let cook for 12 minutes.
Preheat Oven to 350 F/ 175 C
Once the chicken thighs have finished marinating, fire up the grill, cast iron or just a pan on the stove. The aim is to sear/char both sides of the chicken to seal all the flavors inside the chicken. Aim for an internal temperature of around 170 F/ 76 C. After giving both side a nice sear you can place the chicken in the over for 10-15 minutes checking the internal temperature of the chicken until it is at your desired temperature.
Cut up chicken, put on top of a bed of rice, drizzle the white sauce and some sriracha, add a side salad and ENJOY!
