Inspired by classic NYC street food, this easy chicken over rice recipe piles seared chicken breasts over yellow rice. It’s dressed in a simple white sauce to give every bite a touch of heavenly, creamy goodness! Watch the video belowto see how I make this in my kitchen.
In a bowl, combine the lemon juice, oregano, paprika, coriander, cumin, garlic, salt, pepper, and olive oil. Add the chicken and marinate for at least 10 minutes, or up to two hours.
Heat a frying pan or skillet and cook the chicken for 4-5 minutes per side or until golden brown.
Let the chicken rest on a cutting board for 10 minutes before slicing them into strips or bites.
Combine the sauce ingredients in a bowl and set aside.
Add the butter into a medium pot and heat it until it starts melting. Add coriander and cumin and stir for a couple of minutes until fragrant. Add rice to the pot and toast it for 4-5 minutes. Pour in the stock, salt, and pepper, and cook until it starts boiling. Reduce the temperature to medium, cover, and cook for 15 minutes.
Remove the pot with rice from the stove for another 15 minutes to soak the rest of the liquid. Fluff with a fork.
Serve by placing rice on the plate, followed by chicken and sauce on top.
Video
Notes
TO STORE. I recommend storing the chicken, rice, and sauce separately in airtight containers. Keep them in the fridge for 3 to 4 days.TO FREEZE. You can freeze the cooked rice and chicken in separate airtight containers or resealable ziplock bags for about 3 months. Let them thaw in the fridge overnight before reheating.TO REHEAT. Reheat everything together in the microwave or a skillet over medium heat.