Creamy Baked Chicken Rice with Yogurt Sauce
A rich and comforting rice dish made with golden seared chicken, sautéed onions, and a creamy yogurt mixture. The rice is baked in the oven and served with a refreshing yogurt lemon sauce.
Equipment
- skillet
- mixing bowl
- baking dish
- spoon or spatula
- knife and cutting board
Ingredients
- 3 chicken breasts
- olive oil drizzle
- salt to taste
- black pepper to taste
- 2 onions chopped
- 1 tbsp paprika
- 2 egg yolks
- 180 g plain yogurt
- 1/2 tsp turmeric
- 3 cups cooked white rice
- 245 g plain yogurt for sauce
- 1/2 tsp garlic powder
- 1 tsp oregano
- 1/2 lemon juice
Instructions
- Heat a skillet with a drizzle of olive oil and add the chicken breasts. Season with salt and cook until golden.
- Flip the chicken, season with more salt and black pepper, and cook until golden on the other side.
- Remove the chicken from the skillet, cut it into small pieces and set aside.
- In the same skillet sauté the chopped onions with olive oil, salt, black pepper and paprika.
- Add the chopped chicken to the onions and sauté for a few minutes.
- In a bowl mix egg yolks, plain yogurt, salt, pepper and turmeric until smooth.
- Add 1 1/2 cups of cooked rice to the mixture and stir well.
- In an oiled baking dish spread the seasoned rice, add the chicken mixture, then cover with the remaining rice.
- Cover with aluminum foil and bake at 200°C (392°F) for about 20 minutes.
- For the sauce, mix yogurt, garlic powder, oregano and lemon juice until smooth.
- Serve the baked rice hot with the yogurt sauce on top or on the side.
Notes
For the best flavor, use freshly cooked rice and well-browned chicken. The yogurt sauce with lemon can be served on top of the rice or as a side sauce. Adjust salt and pepper according to taste.
Nutrition
Calories: 420kcalCarbohydrates: 42gProtein: 32gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 165mgSodium: 420mgPotassium: 520mgFiber: 2gSugar: 4gVitamin A: 320IUVitamin C: 6mgCalcium: 120mgIron: 2.3mg
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