A spicy and tangy chicken dish, perfect for a quick weeknight meal, cooked in under 45 minutes.
4 EA chicken thigh
1 EA lemon
3.5 OZ / 100 G onion
2 CLOVES garlic
1 TSP cayenne pepper
7 OZ / 200 ML heavy cream
2 OZ / 50 G cilantro
10.5 OZ / 300 G rice
1 TSP salt
70.5 OZ / 2 L water
1 TBSP olive oil
Add your rice into your simmering basket then rinse under cold water. Add your water to the mixing bowl and steam your rice for 25 minutes. Once cooked, remove the simmering basket and empty the rice into a serving bowl, reserve for later.
Peel your onion and garlic then add them to the mixing bowl. Chop for 8 seconds / speed 6. Scrape down the sides.
Remove the skin from your chicken and dice into small cubes. Add to the mixing bowl along with your salt, olive oil and cayenne pepper. Mix with the spatula then sauté your chicken for 7 minutes.
Stir your chicken and sauté again for 5 minutes.
Add your cream to the mixing bowl along with the juice and zest of a lemon. Cook your sauce for 5 minutes with the measuring cup removed.
Season your sauce and add the picked cilantro to the mixing bowl. Mix for 2 minutes / speed 2 / stir.
Serve your chicken over the rice and enjoy your dish!
Give this recipe an Asian twist by replacing the cream with coconut milk and the lemons with the limes.