Round 2 Recipe - Pita Pile On with Spicy Yogurt Sauce

  • Level: Easy
  • Total: 10 min
  • Prep: 5 min
  • Cook: 5 min
  • Yield: 2 servings
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Ingredients

Spicy Yogurt Sauce:

1/2 cup plain yogurt

1 teaspoon hot sauce

1 teaspoon chopped fresh mint

Salt and freshly ground pepper

Salt and freshly ground pepper 

Spicy Yogurt Sauce:

1/2 cup plain yogurt

1 teaspoon hot sauce

1 teaspoon chopped fresh mint

Salt and freshly ground pepper 

Salt and freshly ground pepper

Pita:

Reserved 2 chicken thighs from Spanish Chicken, meat removed from bone and shredded, recipe follows

Reserved 1 cup vegetables from Spanish Chicken

2 pita bread rounds

3 romaine lettuce leaves, coarsely chopped

Pita:

Reserved 2 chicken thighs from Spanish Chicken, meat removed from bone and shredded, recipe follows

Reserved 1 cup vegetables from Spanish Chicken

2 pita bread rounds

3 romaine lettuce leaves, coarsely chopped

Spanish Chicken with Spicy Lemon Rice

3 tablespoons flour

2 tablespoons paprika

1 tablespoon garlic powder

Salt and freshly ground pepper

6 chicken thighs (about 1 1/2 pounds)

1/4 cup canola oil

One 14.5-ounce can diced tomatoes

2 green bell peppers, diced into 2-inch pieces

1 onion, sliced into thick pieces

2 tablespoons tomato paste

2 cups chicken broth

1 cup rice

1/2 teaspoon crushed red pepper flakes

Zest and juice from 1 lemon

1/2 cup pitted green olives (with pimientos)

Spanish Chicken with Spicy Lemon Rice

3 tablespoons flour

2 tablespoons paprika

1 tablespoon garlic powder

Salt and freshly ground pepper

6 chicken thighs (about 1 1/2 pounds)

1/4 cup canola oil

One 14.5-ounce can diced tomatoes

2 green bell peppers, diced into 2-inch pieces

1 onion, sliced into thick pieces

2 tablespoons tomato paste

2 cups chicken broth

1 cup rice

1/2 teaspoon crushed red pepper flakes

Zest and juice from 1 lemon

1/2 cup pitted green olives (with pimientos)

Directions

Special equipment:
slow cooker
  1. 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:

  1. 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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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