Hot Sauce Chicken & Yellow Rice
Hot Sauce Chicken & Yellow Rice
Ingredients
For the Hot Sauce Chicken
- 1 1/2 pounds chicken breast, cubed
- 1/4 cup hot sauce, for marinating, plus 2 tablespoons for sauce
- 2 tablespoons oil
- 1 tablespoon ginger garlic paste
- 1 onion, large, chopped
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon salt, for chicken curry
- 1 teaspoon garam masala
- 1 cup tomato puree
- 1/2 cup water, for chicken curry
For the Yellow Rice
- 2 cups basmati rice, washed and soaked
- 1 teaspoon salt, for rice
- 3 cups water, for rice
- 1/2 cup green peas
For Garnish
- 1/4 cup fresh coriander, chopped, as needed
Instructions
- 1
In a medium bowl, marinate the cubed chicken breast with 1/4 cup of hot sauce. Stir to ensure all chicken pieces are coated. Let it sit while you prepare other ingredients (or for at least 15 minutes for best flavor).
⏱️ 2 min
- 2
Heat 2 tablespoons of oil in a large pan or pot over medium heat. Add the ginger garlic paste and sauté for 30 seconds until fragrant.
⏱️ 1 min
- 3
Add the chopped onion to the pan and sauté until it turns golden brown, about 5-7 minutes.
⏱️ 6 min
- 4
Stir in the cumin powder, coriander powder, red chili powder, turmeric powder, 1 teaspoon of salt, and garam masala. Cook the spices for 1-2 minutes, stirring constantly, until fragrant.
⏱️ 2 min
- 5
Pour in the tomato puree and cook, stirring occasionally, for 3-5 minutes until it darkens slightly and the oil begins to separate.
⏱️ 4 min
- 6
Add the remaining 2 tablespoons of hot sauce and 1/2 cup of water to the pan. Mix well and bring the sauce to a gentle simmer.
⏱️ 2 min
- 7
Add the marinated chicken to the simmering sauce. Cover the pan and cook for 10-15 minutes, or until the chicken is tender and fully cooked through, stirring occasionally.
⏱️ 12 min
- 8
While the chicken is cooking, prepare the yellow rice. In a separate medium pot, combine the washed and soaked basmati rice, 1 teaspoon of salt, and 3 cups of water. Bring to a boil over high heat.
⏱️ 5 min
- 9
Once boiling, stir in the green peas. Reduce the heat to low, cover the pot tightly, and simmer for 12-15 minutes, or until all the water is absorbed and the rice is tender.
⏱️ 14 min
- 10
Remove the rice from the heat and let it rest, covered, for 5 minutes. Then, fluff with a fork.
⏱️ 5 min
- 11
Serve the hot sauce chicken alongside the prepared yellow rice. Garnish with fresh coriander before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Hot Sauce Chicken & Yellow Rice
For the Hot Sauce Chicken
- 1 1/2 pounds chicken breast, cubed
- 1/4 cup hot sauce, for marinating, plus 2 tablespoons for sauce
- 2 tablespoons oil
- 1 tablespoon ginger garlic paste
- 1 onion, large, chopped
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon salt, for chicken curry
- 1 teaspoon garam masala
- 1 cup tomato puree
- 1/2 cup water, for chicken curry
For the Yellow Rice
- 2 cups basmati rice, washed and soaked
- 1 teaspoon salt, for rice
- 3 cups water, for rice
- 1/2 cup green peas
For Garnish
- 1/4 cup fresh coriander, chopped, as needed
Instructions
- 1
In a medium bowl, marinate the cubed chicken breast with 1/4 cup of hot sauce. Stir to ensure all chicken pieces are coated. Let it sit while you prepare other ingredients (or for at least 15 minutes for best flavor).
⏱️ 2 min - 2
Heat 2 tablespoons of oil in a large pan or pot over medium heat. Add the ginger garlic paste and sauté for 30 seconds until fragrant.
⏱️ 1 min - 3
Add the chopped onion to the pan and sauté until it turns golden brown, about 5-7 minutes.
⏱️ 6 min - 4
Stir in the cumin powder, coriander powder, red chili powder, turmeric powder, 1 teaspoon of salt, and garam masala. Cook the spices for 1-2 minutes, stirring constantly, until fragrant.
⏱️ 2 min - 5
Pour in the tomato puree and cook, stirring occasionally, for 3-5 minutes until it darkens slightly and the oil begins to separate.
⏱️ 4 min - 6
Add the remaining 2 tablespoons of hot sauce and 1/2 cup of water to the pan. Mix well and bring the sauce to a gentle simmer.
⏱️ 2 min - 7
Add the marinated chicken to the simmering sauce. Cover the pan and cook for 10-15 minutes, or until the chicken is tender and fully cooked through, stirring occasionally.
⏱️ 12 min - 8
While the chicken is cooking, prepare the yellow rice. In a separate medium pot, combine the washed and soaked basmati rice, 1 teaspoon of salt, and 3 cups of water. Bring to a boil over high heat.
⏱️ 5 min - 9
Once boiling, stir in the green peas. Reduce the heat to low, cover the pot tightly, and simmer for 12-15 minutes, or until all the water is absorbed and the rice is tender.
⏱️ 14 min - 10
Remove the rice from the heat and let it rest, covered, for 5 minutes. Then, fluff with a fork.
⏱️ 5 min - 11
Serve the hot sauce chicken alongside the prepared yellow rice. Garnish with fresh coriander before serving.
⏱️ 1 min