== chicken ==

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2 lbs of boneless chicken thighs

1 Tbs of olive oil

1 teaspoon of lemon juice

1 teaspoon of fresh garlic

½ teaspoon dried parsley

½ teaspoon of dried oregano

½ teaspoon of cayenne pepper

½ teaspoon of black pepper

½ teaspoon of coriander powder

2 teaspoons of adobo seasoning

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== Yellow rice ==

1 Tbs of butter

1 cup of Basmati or Jasmine rice

1 teaspoon of paprika

1 teaspoon of turmeric powder

1 teaspoon of cumin powder

Pinch of salt

2 cups of chicken or vegetable stock (or water)

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== White sauce ==

½ cup Greek whole fat Greek yogurt

1 cup of Mayo

2 Tbs of water

1 Tbs of white vinegar

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon of parsley

2 teaspoons of sugar

1 teaspoon of lemon juice

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== Red sauce ==

5 dry chillies

2 teaspoons of cayenne pepper

1 teaspoon of minced garlic

½ teaspoon of salt

½ teaspoon of sugar

½ teaspoon of onion power

½ teaspoon of black pepper

1 Tbs of vinegar

1 Tbs of lemon juice

1 small plump tomato chopped

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1. For white sauce: Mix all the ingredients for the white sauce and refrigerate.

2. For red sauce: Blend all the ingredients for the red sauce together.

3. For Chicken: Mix all the ingredients for the chicken marinade. Heat pan to medium high, add 1 Tbs of oil and cook chicken thighs for 5 minutes per side.

4. For rice: Heat small pot on medium high heat, add 1 Tbs of butter. Toast the rice with the spices for 1-2 minutes. Add 2 cups of stock, bring to boil, then reduce heat and cover. Cook for 10 minutes.