The Best Chicken and Rice Bowl I've Ever Made

Ingredients

• 2 pieces Dried Guajillo Chilies (stem removed, seeds scraped)
• 2 pieces Dried Arbol Chilies (stem removed, seeds scraped)
• 2 pieces Fresh Fresno Chilies (stem removed, seeds and membranes removed, roughly chopped)
• 1 tablespoon Calabrian Chilies (jarred, drained)
• 1 teaspoon Paprika (for color)
• 3 pieces Garlic Cloves (peeled)
• 1 teaspoon Salt (kosher or sea salt)
• 2 tablespoons Lemon Juice (freshly squeezed)
• 1 tablespoon White Vinegar (distilled)
• 2 tablespoons Avocado Oil (neutral oil for blending)
• 1 teaspoon Sugar (pinch for balance)
• 2 pounds Chicken Thighs (bone‑in, skinless; excess fat trimmed)
• 2 tablespoons Neutral Oil (for chicken marinade)
• 2 cloves Garlic (micro‑planed into marinade)
• ½ teaspoon Black Pepper (freshly ground)
• 1 teaspoon Dried Oregano
• 1 teaspoon Ground Coriander
• 1 teaspoon Ground Cumin
• 1 teaspoon Paprika (for chicken)
• 1 teaspoon Vindaloo Curry Powder (or turmeric as substitute)
• ¼ teaspoon MSG (optional)
• 1 cup Mayonnaise (full‑fat)
• ¼ cup Full‑Fat Greek Yogurt
• 1 tablespoon Distilled White Vinegar (for white sauce)
• 1 tablespoon Lemon Juice (for white sauce) (fresh)
• 1 teaspoon Sugar (for white sauce)
• 1 teaspoon Garlic Powder
• 2 cups Basmati Rice (rinsed 3×)
• 2 tablespoons Unsalted Butter (cut into cubes)
• 1 tablespoon Neutral Oil (for rice)
• 4 cups Chicken Stock or Bone Broth (best flavor; can use store‑bought or homemade)
• 2 cups Romaine Lettuce (shredded)
• 2 pieces Roma Tomatoes (seeds removed, diced)

Instructions

1. Prepare Dried Chilies

   Remove stems from guajillo and arbol chilies, scrape out seeds, then roughly chop. Roast in a medium‑heat pan for about 3 minutes, stirring constantly.

   Time: PT13M

2. Soak Chilies

   Transfer roasted chilies to a large bowl, cover with boiling water and let steep for 20 minutes until softened.

   Time: PT20M

3. Blend Red Sauce

   Drain chilies, reserving a few tablespoons of soaking liquid. Add chilies, fresh Fresno pieces, Calabrian chilies, paprika, garlic cloves, salt, lemon juice, white vinegar, avocado oil, and a pinch of sugar to the blender. Blend on high for 1 minute until smooth.

   Time: PT2M

4. Cook Down Red Sauce (Optional but Recommended)

   Transfer blended sauce to a saucepan and simmer over medium heat for 8 minutes, stirring occasionally, until slightly thickened and deeper in color.

   Time: PT8M

   Temperature: Medium

5. Marinate Chicken

   In a large bowl combine neutral oil, micro‑planed garlic, lemon juice, salt, black pepper, oregano, coriander, cumin, paprika, vindaloo curry powder, and MSG. Add chicken thighs and massage the spices into the meat until evenly coated.

   Time: PT10M

6. Prepare White Sauce

   In a mixing bowl whisk together distilled white vinegar, lemon juice, sugar, salt, pepper, and garlic powder until dissolved. Slowly whisk in mayonnaise followed by Greek yogurt until the mixture is smooth and creamy.

   Time: PT5M

7. Rinse and Toast Rice

   Rinse basmati rice under cold water at least three times until water runs clear. Drain. In a large pot melt butter with neutral oil, add vindaloo curry powder and bloom for 30‑45 seconds. Add drained rice and toast, stirring constantly for 2 minutes.

   Time: PT7M

8. Cook Rice

   Add chicken stock to the toasted rice, increase heat to bring to a rolling boil. Once steam appears around the pot edge, reduce heat to low, cover, and simmer for 10 minutes. Turn off heat, leave lid on and let steam for another 10 minutes.

   Time: PT20M

   Temperature: Boil then low

9. Cook Chicken – First Pass

   Preheat flat‑top griddle or large skillet over medium‑high heat. Cook chicken thighs for about 4‑5 minutes per side until nicely charred (total ~10 minutes).

   Time: PT10M

   Temperature: Medium‑high

10. Rest and Chop Chicken

    Transfer cooked chicken to a cutting board, let rest for 8 minutes. Then slice each thigh across the grain, and cut the strips into bite‑sized cubes.

    Time: PT8M

11. Re‑Cook Chicken Pieces

    Return chopped chicken cubes to the hot flat‑top and cook for an additional 5‑6 minutes, stirring frequently, until the pieces are glossy and coated with pan juices.

    Time: PT6M

    Temperature: Medium‑high

12. Prep Fresh Veggies

    Remove seeds from Roma tomatoes, dice into small cubes. Shred lettuce. Transfer both to separate bowls.

    Time: PT5M

13. Assemble Bowls

    In a serving container place a bed of yellow rice, top with lettuce and diced tomatoes, then pile the hot chicken pieces. Drizzle generously with white sauce and red sauce from squeeze bottles.

    Time: PT5M

Nutrition Facts

Calories

720

Protein

32g

Carbohydrates

70g

Fat

30g

Fiber

4g