——chicken marinade——
-8 to 9 skinless boneless chicken thighs
-1 tablespoon of salt
-1 teaspoon of coriander
-1 teaspoon of garlic powder
-1 teaspoon of onion powder
-1 teaspoon of smoked paprika
-1 teaspoon of Cayenne pepper
-1 teaspoon of black pepper
-1 teaspoon of oregano
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——Rice——
-3 cups of basmati rice washed and soaked for 20 to 30 minutes
-1 to 2 cups of frozen peas and carrots
-1 small onion chopped
-1 clove of garlic chopped
-2 tablespoons of oil
-2 tablespoons of butter
-2 tablespoons of chicken bouillon
-1 teaspoon of salt
-1 teaspoon of oregano
-1 teaspoon of cumin
-1 teaspoon of turmeric
-1/2 teaspoon of black pepper
-3 cups of hot water
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—— marinate the chicken with all the spices for about a half an hour or longer if you have the time. Then pan fry the chicken in a 1/2 cup of oil 4 to 5 minutes on each side.
——take the chicken out and remove some of the oil in the pan leave about 2 tablespoons, then add the 2 tablespoons of butter then the onions and garlic and sauté for about a minute.
——next add the rice the spices, the peas and carrots mix then add the water. Taste it if it needs more salt add a little more, then add the chicken back in and cover and wait for the water to evaporate it should take about a minute then reduce the heat to really low cover and cook another for 20 to 25 minutes and done.
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——cucumber salad——
-2 cucumber chopped
-1 cup of plain yogurt
-2 tablespoons of sour cream
-1 clove of garlic chopped
-1 teaspoon of dried mint
-1/2 teaspoon of salt
-1 teaspoon of lemon juice
——mix and enjoy with the rice
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2 cucumbers,1 cup of plain yogurt, 2 tbs of sour cream, 1 clove of garlic, 1 tsp of dried mint, salt 1/2tsp, 1 tsp lemon juice
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