Chicken Rice Bowls

Ingredients

Chicken

• 4 garlic cloves, crushed
• 2 tablespoons lemon juice
• 1 tablespoon white wine vinegar
• 1 tablespoon olive oil
• 2 tablespoons dried oregano
• 2 tablespoons Greek yogurt
• 1 teaspoon salt
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 lb (500g) boneless, skinless chicken thighs, diced

Rice

• 2 tablespoons butter
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 1/2 cups long-grain rice (like Basmati)
• 2 1/2 cups chicken stock
• 1/2 teaspoon salt
• Black pepper

Directions

• Marinate the chicken. Heat your oven to 450°F (250°C). Add the crushed garlic, 2 tablespoons of lemon juice, 1 tablespoon of white wine vinegar, 1 tablespoon of olive oil, 2 tablespoons of dried oregano, 2 tablespoons of Greek yogurt, 1 teaspoon of salt, 1 teaspoon of smoked paprika, and 1 teaspoon of ground cumin to a bowl, or a container you have a lid for. Mix to combine, then add the diced chicken. Toss the chicken through the marinade, then set it aside. PRO TIP: You can marinate the chicken up to 24 hours in advance if you like, but it’s not essential.
• Make the buttery rice. Set a large pot you have a lid for over medium heat. Melt the 2 tablespoons of butter in the pot, then add 1 teaspoon each of ground turmeric and cumin and cook until fragrant (about 1 minute). Pour in 1 ½ cups of rice, then stir to coat the rice in the butter and spices. Stir for another few minutes to gently toast the rice. Add 2 ½ cups of chicken stock, ½ teaspoon of salt, and a very good grind of black pepper.
• Simmer the rice. Bring the rice to a boil (increase the heat to help with this). Once it’s boiling, turn the heat to the lowest setting and pop the lid on. Let it cook undisturbed for 15 minutes. After that time, remove the pot from the heat but keep the lid so the rice can finish steaming and cooking before serving (about another 10 minutes).
• Cook the chicken. While the rice simmers, line a sheet pan with baking paper. Arrange the marinated chicken on the pan, ideally on one layer, for even cooking and charring. Transfer to the oven for 15 to 20 minutes, until golden and charred around the edges.
• Assemble your bowls. Divide the buttery rice between bowls, then top with the charred chicken.

Notes

• Use only 1 cup of rice and dial back rice spices some. the recipe amounts make a ton of rice
• Watch oven timings: can easily dry out chicken
• Some kind of non-thin sauce (tzadziki, etc) is wise to serve with the meal