Mexican Chicken Fattah
Mexican Chicken Fattah
Description
This recipe combines fluffy rice seasoned with spices and marinated chicken with a spicy yogurt sauce, served in a modern style reminiscent of Lebanese fattah. The rice is toasted with olive oil, cumin, and pepper, then cooked with tomatoes and chicken for a wonderful flavor. The chicken is diced into small cubes and marinated with salt, pepper, cumin, and garlic powder, then cooked for 10 minutes. The sauce is made of Greek yogurt, sour cream, lemon juice, salt, pepper, and Justo chili garlic. Serve the dish in layers of rice and chicken with sauce, parsley, and pine nuts.
Ingredients
⇵
Chicken Marinade
Rice
Sauce
Pico de Gallo
Instructions
Prepare the Rice: Heat olive oil in a pot over medium heat.
Add black pepper, cumin, smoked paprika, and Taco Dust, stir for one minute until fragrant.
Add the washed and drained rice and stir for two minutes. Add minced garlic, crushed tomatoes, chicken broth, and salt.
Bring to a boil, then reduce heat, cover the pot, and simmer for 20 minutes until rice is cooked.
Remove from heat, let it rest covered for 5 minutes, then fluff with a fork.
Marinate the chicken: In a bowl, mix diced chicken breast with garlic powder, cumin, salt, black pepper, Taco Dust, and olive oil. Toss well until coated. Let it sit for 10 minutes. Then cook until ready.
The Sauce: In a small bowl, mix Greek yogurt with sour cream, lemon juice, Chili Garlic Dust, salt, and black pepper. Stir until smooth. Thin with additional lemon juice if desired.
Prepare Pico de Gallo: In a bowl, mix diced tomatoes, diced red onion, chopped cilantro, lemon juice, minced garlic, and salt. Toss well and set aside.
On a serving plate, place a layer of rice. Distribute the marinated chicken pieces over the rice. Add the Pico de Gallo. Pour the sauce over the dish. Garnish with additional cilantro or toasted lemon optional. Serve immediately.
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