Round 2 Recipe - Pita Pile On With Spicy Yogurt Sauce
Serves: 3
Santos Walker
1 January 1970
Based on User reviews:
42
Spice
53
Sweetness
47
Sourness
40
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
1 cup
Plain Yogurt1 tsp
Hot Sauce1 tsp
Mint (chopped fresh)1
Salt3 tbsps
Flour2 tbsps
Paprika1 tbsp
Garlic Powder1 cup
Canola Oil2 tbsps
Tomato Paste2 cups
Chicken Broth1 cup
RiceDirections:
1
Special equipment: slow cooker For the spicy yogurt sauce: In a small bowl, stir the yogurt together with the hot sauce and mint
2
Season with salt and pepper and set aside
3
For the pita: In a small pot over low heat, combine the reserved chicken and vegetables and cook until warmed through
4
Place the pitas on 2 plates
5
Top each with the chicken and vegetables, the chopped romaine and then drizzle with the spicy yogurt
6
For the spicy yogurt sauce: In a small bowl, stir the yogurt together with the hot sauce and mint
7
Season with salt and pepper and set aside
8
For the pita: In a small pot over low heat, combine the reserved chicken and vegetables and cook until warmed through
9
Place the pitas on 2 plates
10
Top each with the chicken and vegetables, the chopped romaine and then drizzle with the spicy yogurt
11
In a large zip-top bag, mix together the flour, paprika, garlic powder and some salt and pepper
12
Add the chicken and toss to coat completely
13
In a large saucepan over medium heat, heat the canola oil
14
Add the chicken and brown on all sides, 3 to 4 minutes per side
15
While the chicken is cooking, to a slow cooker add the tomatoes, peppers and onions
16
Top with the chicken thighs
17
In same skillet used to brown the chicken, add the tomato paste and cook for 1 minute, stirring constantly
18
Add the chicken broth and bring to a simmer, stirring to scrape any browned bits off the bottom of the pan
19
Pour over top of the chicken in the slow cooker
20
Cook on low for 4 hours, or until the chicken is extremely tender
21
In a medium pot, combine 2 cups water, the rice, red pepper flakes, lemon zest, juice of half the lemon and a pinch of salt
22
Bring to a boil, reduce to a simmer and cook, covered, until the rice is tender and has absorbed all the liquid
23
To serve, spoon the rice onto a deep-sided platter and ladle the Spanish chicken and vegetables over top
24
Garnish with the olives and squeeze over the remaining lemon juice
25
In a large zip-top bag, mix together the flour, paprika, garlic powder and some salt and pepper
26
Add the chicken and toss to coat completely
27
In a large saucepan over medium heat, heat the canola oil
28
Add the chicken and brown on all sides, 3 to 4 minutes per side
29
While the chicken is cooking, to a slow cooker add the tomatoes, peppers and onions
30
Top with the chicken thighs
31
In same skillet used to brown the chicken, add the tomato paste and cook for 1 minute, stirring constantly
32
Add the chicken broth and bring to a simmer, stirring to scrape any browned bits off the bottom of the pan
33
Pour over top of the chicken in the slow cooker
34
Cook on low for 4 hours, or until the chicken is extremely tender
35
In a medium pot, combine 2 cups water, the rice, red pepper flakes, lemon zest, juice of half the lemon and a pinch of salt
36
Bring to a boil, reduce to a simmer and cook, covered, until the rice is tender and has absorbed all the liquid
37
To serve, spoon the rice onto a deep-sided platter and ladle the Spanish chicken and vegetables over top
38
Garnish with the olives and squeeze over the remaining lemon juice