Chx + Crispy Shawarma Rice

Nguyên liệu

(2 or 4) boneless skinless chicken breasts

1 shallot

1 pinch saffron

1/2 cup long grain white rice

2 tbsps mayo

1 tbsp shawrma spice blend (ground coriander, cumin seeds, garlic powder, smoked sweet paprika, turmeric)

1 zucchini

1/2 oz sweet piquante peppers

Hướng dẫn

1. • Wash and dry the fresh produce. • Peel and thinly slice the shallot. • Halve the zucchini lengthwise; thinly slice crosswise. • Roughly chop the peppers. • In a bowl, combine the saffron and 1 teaspoon of warm water; set aside to steep (or bloom).

2. • In a small pot, heat 2 teaspoons of olive oil on medium-high until hot. • Add the spice blend and cook, stirring frequently, 15 to 30 seconds, or until fragrant. • Add the rice, a big pinch of salt, and 1 cup of water (carefully, as the liquid may splatter). Heat to boiling on high. • Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. • Turn off the heat and fluff with a fork. Taste, then season with salt and pepper if desired.

3. • Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. • Add the sliced shallot; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until browned and softened. • Transfer to a bowl. • Wipe out the pan.

4. • In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. • Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. • Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned and softened. • Transfer to a bowl and stir in the chopped peppers. Cover with foil to keep warm. • Wipe out the pan.

5. • Pat the chicken dry with paper towels; season with salt and pepper on both sides. • In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. • Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* • Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

6. • Add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium-high until hot. • Add the cooked rice and cooked shallot; stir to combine, then gently press down into an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned and slightly crispy. Turn off the heat. • To the bowl of bloomed saffron, add the mayonnaise. Season with salt and pepper; stir to combine. • Slice the cooked chicken crosswise. • Serve the crisped rice topped with the finished zucchini and sliced chicken. Drizzle with the saffron mayo. Enjoy!