Recipe courtesy of Sandra Lee
Episode: Going Global
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Round 2 Recipe - Pita Pile On with Spicy Yogurt Sauce
Total:
10 min
Prep:
5 min
Cook:
5 min
Yield:
2 servings
Level:
Easy
Total:
10 min
Prep:
5 min
Cook:
5 min
Yield:
2 servings
Level:
Easy

Ingredients

Spicy Yogurt Sauce:
Spicy Yogurt Sauce:
Pita:
Pita:
Spanish Chicken with Spicy Lemon Rice
Spanish Chicken with Spicy Lemon Rice

Directions

Special equipment: slow cooker

Pita:

For the spicy yogurt sauce: In a small bowl, stir the yogurt together with the hot sauce and mint. Season with salt and pepper and set aside. For the pita: In a small pot over low heat, combine the reserved chicken and vegetables and cook until warmed through. Place the pitas on 2 plates. Top each with the chicken and vegetables, the chopped romaine and then drizzle with the spicy yogurt.

Pita:

For the spicy yogurt sauce: In a small bowl, stir the yogurt together with the hot sauce and mint. Season with salt and pepper and set aside. For the pita: In a small pot over low heat, combine the reserved chicken and vegetables and cook until warmed through. Place the pitas on 2 plates. Top each with the chicken and vegetables, the chopped romaine and then drizzle with the spicy yogurt.

Spanish Chicken with Spicy Lemon Rice

In a large zip-top bag, mix together the flour, paprika, garlic powder and some salt and pepper. Add the chicken and toss to coat completely.

In a large saucepan over medium heat, heat the canola oil. Add the chicken and brown on all sides, 3 to 4 minutes per side. While the chicken is cooking, to a slow cooker add the tomatoes, peppers and onions. Top with the chicken thighs.

In same skillet used to brown the chicken, add the tomato paste and cook for 1 minute, stirring constantly. Add the chicken broth and bring to a simmer, stirring to scrape any browned bits off the bottom of the pan. Pour over top of the chicken in the slow cooker. Cook on low for 4 hours, or until the chicken is extremely tender.

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. Bring to a boil, reduce to a simmer and cook, covered, until the rice is tender and has absorbed all the liquid.

To serve, spoon the rice onto a deep-sided platter and ladle the Spanish chicken and vegetables over top. Garnish with the olives and squeeze over the remaining lemon juice. 

Spanish Chicken with Spicy Lemon Rice

In a large zip-top bag, mix together the flour, paprika, garlic powder and some salt and pepper. Add the chicken and toss to coat completely.

In a large saucepan over medium heat, heat the canola oil. Add the chicken and brown on all sides, 3 to 4 minutes per side. While the chicken is cooking, to a slow cooker add the tomatoes, peppers and onions. Top with the chicken thighs.

In same skillet used to brown the chicken, add the tomato paste and cook for 1 minute, stirring constantly. Add the chicken broth and bring to a simmer, stirring to scrape any browned bits off the bottom of the pan. Pour over top of the chicken in the slow cooker. Cook on low for 4 hours, or until the chicken is extremely tender.

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. Bring to a boil, reduce to a simmer and cook, covered, until the rice is tender and has absorbed all the liquid.

To serve, spoon the rice onto a deep-sided platter and ladle the Spanish chicken and vegetables over top. Garnish with the olives and squeeze over the remaining lemon juice. 

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