Chicken and Yellow Rice bowls are loaded with fresh and crunchy veggies, African-inspired yellow rice, paprika-spiced chicken, and the best sun-dried tomato sauce.
CHICKEN RUB: Place 1 tablespoon olive oil, 2 tablespoons lemon juice, 1/2 teaspoon lemon zest, 1 tablespoon grated garlic (I use a microplane to grate), 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 1 teaspoon honey, 1/2 teaspoon red pepper flakes, salt, and pepper to taste (I add 1 teaspoon salt and 1/4 teaspoon pepper) in a large bowl or zipper-top plastic bag. Whisk together or knead the bag with your hands to mix.
CHICKEN: Slice large chicken breasts in half horizontally. Cover chicken breasts with plastic wrap (to avoid splatter). Using a meat mallet or the bottom of a frying pan, pound breasts to even thickness (you don't want to flatten the meat, just even it in thickness). Pat chicken dry with a paper towel. Put in the bowl or bag with the chicken rub and make sure it is generously coating chicken. Seal (or cover the bowl tightly) and refrigerate for about 20-30 minutes or until the other aspects of this dish are ready and it's time to grill!
RICE: Meanwhile, rinse rice in a fine-mesh sieve under cold water until the water runs clear. Tap the sieve a few times to remove any excess water. Heat a medium-sized pot with 2 tablespoons oil or butter over medium heat. Add 1 teaspoon turmeric, 1/4 teaspoon ginger powder and 1/8 teaspoon yellow curry powder (if using), and 1 tablespoon brown sugar. Sauté seasonings and sugar for 1 minute. Add the rinsed rice to the pan and sauté for about 2-3 minutes. Add in the 2 cups of stock and 1/4 cup raisins and bring to a boil. Season (I add 1 teaspoon salt, but this will vary depending on how salty the stock is), cover, and then reduce heat, and simmer over lowest temperature until rice is completely cooked (about 18- 20 minutes). Add additional stock if needed (if the stock is absorbed and rice isn't tender). Remove from the heat and let stand for 5-10 minutes. Then stir in frozen corn if using. Let stand, covered, until serving.
SAUCE: In a food processor, add the sun-dried tomatoes (using a fork, pull them out of the oil from the jar to measure), coarsely chopped garlic clove, and 1/4 cup mayo. Process to combine and add in 1 tablespoon red vinegar and 1 teaspoon smoked paprika. Process to combine; then, while the motor is still running, gradually drizzle in the oil, one tablespoon at a time, until sauce is emulsified. Add the lemon juice, process to combine, and season to taste. (I add 1/2 teaspoon salt and 1/8 teaspoon pepper.) Place in the fridge to chill. This can be made ahead of time (and only gets better as it sits!). Simply pulse it again or stir it up before serving.
GRILL CHICKEN: Preheat grill to medium high (400-450 degrees F.) Add chicken to cleaned and greased grill (I rub grill grates with a vegetable oil-drenched paper towel). Grill for 4-5 minutes per side, flipping over halfway in between or until chicken registers 160 degrees F. Remove to a plate and tent with foil to rest for 5-10 minutes. Chop into bite-sized pieces or thinly slice for these bowls.
ASSEMBLE: Divide rice evenly among plates and top with chicken. Add desired toppings: we like thinly sliced Persian cucumbers, a handful of arugula/spinach mix, ripe avocado, and occasionally will add in a diced mango. Top bowls with loads of sauce and enjoy, drizzling a wedge of lemon over everything if desired.
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Notes
Note 1: To simplify the chicken in these bowls, use rotisserie chicken instead or simply drizzle chicken breasts with olive oil and then sprinkle on salt, pepper oregano, and smoked paprika (about 1 teaspoon of each (1/2 teaspoon pepper) per 1.4 pounds of chicken).Note 2: I use all 1/4 cup (47g) oil from the tomatoes container first and then use 1/4 cup (47g) extra virgin olive oil for the rest of the 1/2 cup total measurement of oil.