Ingredients
Scale
- 6 chicken thighs, boneless, skinless
- 2 cups roasted salsa
- 1 cup Greek yogurt, plain
- 3/4 cup chicken broth
- 1 Idaho potato, peeled, diced
- 1 white onion, diced
- 4 cloves garlic, minced
- 1/4 cup cilantro, chopped
- 2 tablespoons butter, unsalted
- 1 tablespoon lemon juice
- extra virgin olive oil
- naan bread to serve
For the Spice Blend:
- 1 tablespoon curry powder
- 1/2 tablespoon creole seasoning
- 2 teaspoons black pepper
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder
- 1 teaspoon of cumin powder
- 1 teaspoon ginger powder
- 1 teaspoon paprika
For the Yellow Rice:
- 4 1/2 cups chicken broth
- 3 cups basmati or jasmine rice
- 1 stick of butter, unsalted
- 1 teaspoon turmeric powder
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
Instructions
- Mix the seasoning blend together and set aside.
To Prepare Chicken:
- Rinse chicken and pat dry, cut chicken into 2 inch chunks and place in a large bowl.
- Coat chicken with 1 tablespoon of olive oil and 4 tablespoons of seasoning blend, mix well. Marinate for 30 minutes or overnight if desired.
- In a large pot, place 2 tablespoons of olive oil and butter over medium heat, add chicken and brown for 3 minutes on each side, add potatoes and onion, cook 5 minutes more.
- Add 2 tablespoons of seasoning blend and garlic.
- Add chicken broth and salsa. Mix well, cover and cook for 15 minutes, stirring occasionally.
- Remove lid, stir in Greek yogurt, lemon juice and cilantro, and add more broth if needed.
- Cook for about 10 minutes more until chicken and potatoes are fork tender.
- Serve over hot rice.
To Prepare Yellow Rice:
- Add butter, broth, and spices to a stock pot. Bring mixture to boil, stir in rice, reduce heat to low, cover and simmer for 15 minutes.
- Remove rice from heat and allow to steam for 10 minutes before serving.
Notes
If you can’t handle the heat, you can always add more butter!
Nutrition
- Serving Size: 4-6