Сhicken and rice casserole
🍳 30 min🔥 925 cal
Help🍳 40 min
🔥 769 cal
✍️ by Taisiia Dobrozorova
0
0 votes
68 g
Proteins
37 g
Carbs
40 g
Fats
Boneless chicken thigh
225 g (2 pieces)
Adyghe cheese
30 g
Yogurt
80 g (¼ cup)
Vegetable oil
5 g (1 tbsp)
Shallot
20 g (½ pieces)
Garlic
3 g (1 tsp)
Tomato paste
12 g (1 tsp)
Cilantro
3 g (1 tsp)
Salt, Cumin, Paprika, Turmeric, Ginger, Rice
Please follow the next steps:
1
Make shallow cuts in the chicken thighs. Toss the chicken with the lemon juice and salt in a large bowl.
2
Pulse the vegetable oil, yogurt, onion, garlic, ginger, tomato paste, coriander, cumin, paprika, and salt in a food processor. Make a paste.
3
Toss the chicken in the seasoning mixture. Let it marinate for 15 minutes.
4
Put the chicken on a foil-lined broiler pan. The broil turns once until slightly charred, and a thermometer inserted into the center registers 165 degrees F. Spend 5 minutes per side.
5
Meanwhile, combine the remaining yogurt, paprika, cilantro, and a pinch of salt in a bowl. Top the chicken with this sauce.
6
Serve with rice and a lemon slice, if desired. Sprinkle with parsley.
If you are looking for a low-calorie chicken, then choose a small and young bird that does not yet have a fatty layer.
Chicken meat is ideal for slimming down since the calorie content of chicken is 190 kcal / 100 g. But remember that the skin has an increased calorie content, so clean it before eating.
Buy seasonal vegetables, so you don't miss out on vitamins. During freezing or long-term storage, some useful trace elements are lost.
Cooking Method
Baking
Recipe category
Lunch, Main dish, Side dish, Chicken, Meat, Rice
Recipe cuisine
American
Tools
Oven, Knife, Cutting board, Bowl, Broiler pan
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Enjoy your result!
Choose a young chicken for cooking (its meat is juicier and tastier). The chicken is processed and cleaned off the skin for pickling, and the meatiest pieces of the carcass are selected.
The marinade is prepared based on yogurt (sometimes kefir), to which various spices are added. And the set of herbs can be different, but the most used are cardamom, cloves, ginger root, nutmeg, cinnamon, bay leaf, garlic, cumin, coriander, black, and chili pepper, turmeric. It is better to grind spices in a mortar immediately before using. Their aroma will last much longer. To give the dish a rich red color, add more chili pepper (which will also make it hotter).
And so that the dish does not turn out to be too spicy and acquires a beautiful orange hue, you can add turmeric. In addition to its excellent taste, it also has a medicinal effect (it has long been believed that turmeric can cleanse the body). But you should be careful because although turmeric is a natural dye, it can still cause an allergic reaction.
