Pepe’s Style Chicken Over Rice
Flavor-packed chicken and rice with creamy garlic sauce
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Rate this RecipeEquipment
- Skillet For cooking the chicken.
- Saucepan For preparing rice.
- Mixing Bowl For marinating the chicken.
Ingredients
For the Chicken
- 650 gram chicken tenders, breast, or thigh Choose skinless, boneless cuts for easy cooking.
- 2 tablespoon yogurt Plain yogurt for marinating.
- 1 tablespoon garlic-ginger paste Adds depth of flavor to the marinade.
- ½ lemon juice Adjust for taste; adds acidity.
- 1 tablespoon tomato puree Gives richness to the chicken and rice.
- 2 teaspoon kashmiri red chili powder Mildly spicy with vibrant color.
For the Rice
- 1.5 cup rice Long-grain rice like basmati for fluffiness.
- 3 cup stock (vegetable or chicken) Use boiling stock for even cooking.
Step-by-Step Instructions
- To achieve the signature flavor of this dish, start by marinating 650g (1.43 lbs) of chicken tenders, breast, or thigh pieces. Combine 2 tablespoons of yogurt, 1 tablespoon of garlic-ginger paste, and the juice of half a lemon (around 1 tablespoon). Mix in 1 tablespoon of tomato puree, 2 teaspoons of Kashmiri red chili powder, 1 teaspoon each of paprika, onion powder, ground cumin, ground coriander, oregano, and salt (adjust to taste). Let the chicken marinate for at least 30 minutes or, for the best flavor, refrigerate it overnight.
- For perfectly spiced rice, start by sautéing 2 cloves of minced garlic in 2 tablespoons of butter. Stir in 1 tablespoon of tomato puree, 1 teaspoon of Kashmiri red chili powder, 1/2 teaspoon of turmeric, 1 teaspoon of onion powder, and 1/2 teaspoon of salt. Cook the spices for a minute to unlock their aromas. Rinse 1.5 cups of rice (around 300g) thoroughly or soak it for an hour beforehand for extra fluffiness. Add the rice to the pot and stir until it’s evenly coated in the spice mixture. Pour in 3 cups of boiling chicken or vegetable stock, lower the heat, cover the pot, and simmer until the rice is cooked and fluffy (about 15-20 minutes).
- Heat 2 tablespoons of oil in a skillet over medium heat. Cook the marinated chicken pieces until they’re golden and fully cooked through, about 6-8 minutes per side depending on thickness. Once done, remove the chicken and slice it into bite-sized pieces. Return the chopped chicken to the pan and mix it with the remaining marinade juices for a few minutes to coat evenly. This self-saucing technique ensures rich, bold flavors in every bite.
- For the creamy garlic sauce, combine 3 tablespoons each of yogurt and mayonnaise in a bowl. Add 2 minced garlic cloves, the juice of half a lemon (about 1 tablespoon), 1/2 teaspoon each of salt and white pepper, 1 teaspoon of onion powder, and 1 teaspoon of dried parsley. Mix well and refrigerate until ready to serve. This sauce ties the entire dish together with its tangy, savory notes.
- Layer your plate with a generous serving of spiced rice, followed by the juicy chicken pieces. Drizzle the creamy garlic sauce over the top and garnish with fresh parsley or cilantro if desired. Serve with a side salad or grilled vegetables for a balanced meal.
Notes
Pre-soak rice for 1 hour to enhance fluffiness. Adjust lemon juice in garlic sauce for tanginess.