Chef Jon. I just wanted you to know that I have watched your videos for over 6 years and that due to your online tutelage, I won my fiance's heart (and stomach :) ) over multiple times. We now have a child and are set to be wed towards the end of this year. I wished to express my gratitude to you. Thank you good sir.
We cut some thick slabs of cauliflower and buried them under the rice. Didn't alter the recipe in any way and we ended up with delicious cauliflower roasted in chicken drippings to go with the delicious crisp rice and chicken. This is a really fantastic recipe.
As I type this, I am prepping to make this for the fourth time since discovering this video. It's one of those recipes that never gets old and everyone likes.
Dry lime powder is jet black and awesome-looking but that’s not why it is a necessity in every Saudi household, it’s because it has this very unique sourness with a subtle bitter aftertaste and it makes every tomato-based dish 100% better. Will try this recipe with added lime power and I hope it turns out as stunning as the one you filmed! 🙏🏻
I made this last night and it was amazingly yummy. Thank you for this great recipe Chef John. Your right about not making this sauce too tangy, it was perfect. I didn't have saffron at home so I used turmeric powder to make my rice yellow and it was still very nice.
I made this last night...with a couple revisions. Instead of a whole chicken cut up into 8 pieces I used 8 chicken thighs (bone in, skin on). And to the rice I added 1 star anise and 8 whole cloves during the initial cooking (I removed before putting in the casserole dish) which really complemented the spices in the yogurt marinade. The yogurt sauce is a must for serving. Overall a very easy dish to make and delicious! I'll definitely make it again!!
I did this dish last night - DELICIOUS! And as skeptical I was cooking the rice so long in a hot oven, it came out amazing - crunchy chewy on the outside, soft and fluffy on the inside. WOW! Thanks Chef John.
Chef John… That was by far...the most excellent, exotic, juicy, tender, delicious, can’t say it in words... best dish- I’ve ever had! Thank you! Thank you so much! I have been cooking -several of your dishes for the last ...feels like at least a decade if not more… My husband is a excellent chef and I am always nervous to cook around him but having you in my back pocket and cooking the dishes that you have created… My husband is impressed with my cooking now LOL! Thank you again! Please keep cooking for another couple more decades… For I can’t live without your recipes!🙏 (PS I did leave out the cinnamon LOL that much I know my husband doesn’t like. He’s sensitive to smell and if he smells any food with cinnamon in it ...if it’s not a dessert he freaks out. He doesn’t feel it belongs in food LOL! But he loved your dish 🥰)
I made this tonight and two thumbs up 👍 👍 I used 8 chicken thighs with bones and skin. Had it with a Spanish dry white wine and it was oh so good. Thanks! This will definitely have an encore. Cheers 🥂
Chef John strikes again! Just made this for the family. So incredibly flavorful! What I loved the most was the Tahdig- like texture that the edge of the rice started to take on. This dish is definitely going in the rotation.
I had my doubts during this video, like the addressed 'why add water to the sauce instead of lemon juice, and baking already cooked rice for another 45 minutes'? But you backed up and explained those choices right away, now that's explaining a recipe done right!
Looks good, Chef John! I like that you used a combo of Middle Eastern, N. African, and Mediterranean cuisines. Middle Eastern (oft times labeled as Mediterranean as well) is some of the best!
Just made this, definitely a new family favourite! I mixed some cauliflower and green beans in the rice to get a bit of veg in there. Perfect meal! Thanks for such a great recipe!
Very good recipe. I added a bit of garlic powder in the chicken broth and some broken almonds on the rice before pouring it on the pan and it was delicious.
I have Aleppo pepper! I have saffron! I feel so chuffed that I could make this fish with very little shopping needed. I think this would make a great Sunday dinner dish - when we are all allowed to gather around the table, again.
I love his recipes, simple and delicious looking, as well as tasty. What I like most is when he goes for it right in the pot or pan, I do the same thing, then gets a plate and eat . He’s real.
I made this tonight. While the chicken was marinating, I made chicken broth with the back of the chicken that was left over and used it in the recipe. Pretty convenient! This was freaking excellent! Everybody loved this dish! Another Chef John masterpiece!
I agree adding lemon to the sauce/yogurt makes it more acidic, but what we do in Middle Eastern food is combine yogurt, garlic, lemon, salt and we add tahini (sesame paste) to reduce the acidity of it. Though not sure how it would pair up with this dish.
My roommate makes this exact chicken marinade then oven bake it (as for the sauce, yoghurt, mint, cucumber only) and it's my fave chicken dish! Sometimes it's paired with rice, sometimes arabic flat bread. Delicious!
Looks beautiful so I went and got the stuff to make this almost immediately. The allspice and saffron were new to me and they're *amazing*. Even though I managed to burn the rice a little this is a darn good dish, and even with a freakishly large 6 pound chicken it cooked perfectly in 45 minutes. Thanks Chef John!
"Oh yeah I am looking at you Italian chilli flakes" 🤣 and yes I was a little worried about the double cooked rice but thanks for the clarification 👍 Greetings from Egypt
For a casserole approach this looks marvelous. If you were willing to use a Weber and a wok you could get great results making the rice and marinating the chicken the night before. Weber grill the chicken on indirect heat with a pan for drippings, finishing over direct heat to crisp up the skin more, as desired. Then, while the chicken is resting, use high heat oil and the drippings to fry the rice in the wok as crispy as you like. No matter what it looks truly tasty :)
Made this last night and the verdict is........delicious. The leftovers are even better today, as we "pulled" the chicken off the bones and mixed it into the rice. The yogurt sauce really elevates the dish. Don't skip it.
I mixed things up by browning the chicken in a saucepan, then removing the chicken pieces and adding the rice and the saffron broth. Bring to simmer, return the chicken, bake covered for 25 minutes at 350F, and it's done! Fewer steps, less cleanup and quicker. Tip: salt the chicken before marinating.
I made this recipe for dinner two nights ago. I don't know what went wrong, but the chicken breasts were dry and I only cooked it in the over for 35 minutes, not 45. I must imagined have coriander because when I got there the cupboard was bare. Ditto for the cumin. The drumsticks were nicely cooked but somehow the taste was disappointing, perhaps because of some imagination with spice substitution. I may try this again, but I'll make sure I have all the spices listed and I'll use only dark meat to avoid white meat being dry by the time the dark meat is done. FWIW this is the second of your recipes I tried and the paella shrimp recipe resulted in the shrimp being rather dry also...
Hi Chef John. Thank you for posting this recipe. I just made it for my girlfriend and she loved it. I did too, but I’d like to know what you would recommend as a hot sauce for the next time I make it. Something on the side, because it was perfect for her, but I needed a little added kick. It would be awesome to see a recipe for the hot sauce I see at my favorite Indian restaurants. The yogurt sauce was amazing. Super fresh flavors.
We cook a very similar rice dish at home, if you're feeling extra exotic I'd recommend adding some raisins - yes raisins! - to the rice. It adds a sweet surprise to some bites!
Chef Jon. I just wanted you to know that I have watched your videos for over 6 years and that due to your online tutelage, I won my fiance's heart (and stomach :) ) over multiple times. We now have a child and are set to be wed towards the end of this year. I wished to express my gratitude to you. Thank you good sir.
Congratulations!!!!!!!!!!!!
yay to winning finances! 💸💸💸
Wish I could cook my finances away 💸
Awww. Chef John the matchmaker ❤
We cut some thick slabs of cauliflower and buried them under the rice. Didn't alter the recipe in any way and we ended up with delicious cauliflower roasted in chicken drippings to go with the delicious crisp rice and chicken. This is a really fantastic recipe.
Excellent idea
As I type this, I am prepping to make this for the fourth time since discovering this video. It's one of those recipes that never gets old and everyone likes.
Dry lime powder is jet black and awesome-looking but that’s not why it is a necessity in every Saudi household, it’s because it has this very unique sourness with a subtle bitter aftertaste and it makes every tomato-based dish 100% better. Will try this recipe with added lime power and I hope it turns out as stunning as the one you filmed! 🙏🏻
I made this last night and it was amazingly yummy. Thank you for this great recipe Chef John. Your right about not making this sauce too tangy, it was perfect. I didn't have saffron at home so I used turmeric powder to make my rice yellow and it was still very nice.
With spices unused for a while
This recipe prompted a smile
Tastes from afar
Even out of a jar
Make lockdown somewhat less vile
If comfort food is your goal
Marinade fowl in bowl
Saffron is nice
Mixed with all spice
Enjoy chicken casserole
@@wiggelpuppy5474 nice one.
Did u see a limerick from Gage appear and disappear?
@@lindainparis7349 no, it would be cool to get a bunch of these
I made this last night...with a couple revisions. Instead of a whole chicken cut up into 8 pieces I used 8 chicken thighs (bone in, skin on). And to the rice I added 1 star anise and 8 whole cloves during the initial cooking (I removed before putting in the casserole dish) which really complemented the spices in the yogurt marinade. The yogurt sauce is a must for serving. Overall a very easy dish to make and delicious! I'll definitely make it again!!
Still waiting for _Erotic Chicken and Rice Casserole._ Balls in your court, _John_
That sounds like a dish that would get one llllllllots of compliments.
Better than his balls in his baking dish
If you make this for your husband or wife on their birthday, I think it will become erotic chicken and rice.
I’ll have seconds please!
I see what you did there...
I did this dish last night - DELICIOUS! And as skeptical I was cooking the rice so long in a hot oven, it came out amazing - crunchy chewy on the outside, soft and fluffy on the inside. WOW! Thanks Chef John.
Everyone is all about the cayene, but I'm all about that "fresh-ly Ground Black pepper"
Basic. (Lol jk)
You should have called this Silk Road chicken, a little something from Greece to China and everything in-between.
Good call!
@meadslosh that is fantastic! (or, Marco Polo chicken?
@@jackmacdonald9279 Maybe Marco Pollo?
@@Em-uk8ew Lel
That would be a good name!
Walking in the sunshine ( in the doctors parking lot, parked in by another driver) so grateful for this video. Have an exotic chicken day, everybody!
Chicken broth with benefits - better even, than chicken soup for the soul!
This left me crying 😂
How DARE you mininize Chicken Soup !!! :)))
@@oliviermosimann6931 I read the cliff notes version. Condensed chicken soup isnt as good as the real thing.
*ba-da*
@Jay Rozes Youve clearly never engaged in pillaging or plundering. Dont knock it until you try it.
@@cobeer1768 Obviously never seen Highlander either. 😏🤣
Arroz con pollo gone rogue...that bird flew to Istanbul, Tehran and landed in Mumbai where chef John threw every spice in the kitchen cabinet at it.
Lol, no stopover in Rome, for you, Mr. Chicken!
Those are the best kind of recipes lol!
Good summary!
This bird and rice has a passport! Make way!
With stops in Islamabad and Marrakesh.
The chicken and rice combo is epic in all its varieties, love this!
I love Chef Cause he's creative, we need more people like that.
Chef John… That was by far...the most excellent, exotic, juicy, tender, delicious, can’t say it in words... best dish- I’ve ever had! Thank you! Thank you so much! I have been cooking -several of your dishes for the last ...feels like at least a decade if not more… My husband is a excellent chef and I am always nervous to cook around him but having you in my back pocket and cooking the dishes that you have created… My husband is impressed with my cooking now LOL! Thank you again! Please keep cooking for another couple more decades… For I can’t live without your recipes!🙏 (PS I did leave out the cinnamon LOL that much I know my husband doesn’t like. He’s sensitive to smell and if he smells any food with cinnamon in it ...if it’s not a dessert he freaks out. He doesn’t feel it belongs in food LOL! But he loved your dish 🥰)
Made this tonight. Simply stunning.
I made this tonight and two thumbs up 👍 👍
I used 8 chicken thighs with bones and skin. Had it with a Spanish dry white wine and it was oh so good. Thanks! This will definitely have an encore. Cheers 🥂
Chef John strikes again! Just made this for the family. So incredibly flavorful! What I loved the most was the Tahdig- like texture that the edge of the rice started to take on. This dish is definitely going in the rotation.
A simple and delicious recipe. Made it this weekend and loved it.
I had my doubts during this video, like the addressed 'why add water to the sauce instead of lemon juice, and baking already cooked rice for another 45 minutes'?
But you backed up and explained those choices right away, now that's explaining a recipe done right!
Looks good, Chef John! I like that you used a combo of Middle Eastern, N. African, and Mediterranean cuisines. Middle Eastern (oft times labeled as Mediterranean as well) is some of the best!
Looks like a winner - thank you Chef John...
Another stunner, Chef John. Thanks. And as always, we'll Enjoy!
Tried this for dinner today. Turned out yumm.. Good recipe. Thank you..
After a long stressful day, just one minute into your video and I'm completely relaxed 😌
Made this tonight with all chicken thighs, it was so good! Highly recommended, and will be making it again.
Just made this, definitely a new family favourite! I mixed some cauliflower and green beans in the rice to get a bit of veg in there. Perfect meal! Thanks for such a great recipe!
Adding veges is a great idea, did you blanch the vegetable first or add them uncooked or fully cooked?
@@dekkacat8517 I just mixed them in uncooked.
@@thelazybug4441 thanks for replying 😃
Very good recipe. I added a bit of garlic powder in the chicken broth and some broken almonds on the rice before pouring it on the pan and it was delicious.
I have Aleppo pepper! I have saffron! I feel so chuffed that I could make this fish with very little shopping needed. I think this would make a great Sunday dinner dish - when we are all allowed to gather around the table, again.
I love his recipes, simple and delicious looking, as well as tasty. What I like most is when he goes for it right in the pot or pan, I do the same thing, then gets a plate and eat . He’s real.
Oh my goodness Yum Yum Yum thank you so much for sharing and have a great day and good morning from Australia 🇦🇺
Thanks for showing this recipe it looks delicious.
Anyone else breath in heavily at the 5:30 "hold on a second?"
Thanks for the shout out for Aleppo pepper. How about something with that as the centerpiece? It's so good.
I think this is one of the most easiest of all the recipes by chef John, looks delicious!
I made this tonight. While the chicken was marinating, I made chicken broth with the back of the chicken that was left over and used it in the recipe. Pretty convenient! This was freaking excellent! Everybody loved this dish! Another Chef John masterpiece!
making this the 2nd time today! absolutely lovely!
Yes john!!! I'm working without an oven right now. I'm doing ok mate..cheers brilliant vidoes
This looks delicious! Long time subscriber. Going to be typical and say your voice can calm waters. Looking forward to making this!!
I agree adding lemon to the sauce/yogurt makes it more acidic, but what we do in Middle Eastern food is combine yogurt, garlic, lemon, salt and we add tahini (sesame paste) to reduce the acidity of it. Though not sure how it would pair up with this dish.
I could drink that out of a glass on it's own. Dee-lish.
This was *shockingly* good. The whole is much greater than the sum of the parts. Great dish, chef!
My roommate makes this exact chicken marinade then oven bake it (as for the sauce, yoghurt, mint, cucumber only) and it's my fave chicken dish! Sometimes it's paired with rice, sometimes arabic flat bread. Delicious!
I'll make this with barley instead for the lower glycemic load. Thanks for the recipe chef!
Looks so good!Great recipe,Thanks Chef John.👍
Looks beautiful so I went and got the stuff to make this almost immediately. The allspice and saffron were new to me and they're *amazing*. Even though I managed to burn the rice a little this is a darn good dish, and even with a freakishly large 6 pound chicken it cooked perfectly in 45 minutes. Thanks Chef John!
I tried this recipe and it turned out amazing! Thank you for this wonderful recipe!
Tandoori Chicken on saffron rice! A pinch of black stone flower powder in the marinade would do wonders! Great presentation Chef John!
I made this over the weekend and it was AMAZING. The family loved it. Thanks for an awesome recipe.
My mouth has never watered so much watching any of the thousands of cooking videos over the last 15 years.
Thanks Chef John! I needed a dish for my baby-boy's 29th birthday meal!
Thanks for sharing this recipe! I'll be adding this to the menu for this weekend.
This looks so yummy. Can’t wait to try it! I am new to your channel and I’m really enjoying it. Thank you! 🇨🇦
"And I'm not even sure I want you looking at it" 😂😂
I love you Chef John!
5:34 Chef John: _Until it looks like...._
Me, nervously: _This?_
Chef John: _Hold on a second_
def lol'ed on this one
Chef needs to quit playing games with our hearts!! 😩👏🏼🤭
I snorted lmaoo
"Oh yeah I am looking at you Italian chilli flakes" 🤣 and yes I was a little worried about the double cooked rice but thanks for the clarification 👍
Greetings from Egypt
Looks like exotic chicken & rice will be on my menu soon, thanks chef!😋
If you grill the chicken and layer it with the rice, you're a long way towards something like a biryani.
And add nuts, figs or c,raisens..yum.
For a casserole approach this looks marvelous. If you were willing to use a Weber and a wok you could get great results making the rice and marinating the chicken the night before. Weber grill the chicken on indirect heat with a pan for drippings, finishing over direct heat to crisp up the skin more, as desired. Then, while the chicken is resting, use high heat oil and the drippings to fry the rice in the wok as crispy as you like. No matter what it looks truly tasty :)
This looks amazing!! I will try making it tomorrow night but I don’t have a mortar and pestle.
Exotic chicken and rice (time travel today)
Love it, love your recipes, and your voice Chef John!
Thank you. I made it tonight and it’s absolutely amazing. The chicken is so flavorful, the rice amazing and I even can’t wait for the leftovers.
This sounds awesome even if I don't eat chicken!! I might try this with tofu or a chicken substitute.
Superb - Thanks Chef John!! If you are truly looking for a complicated (and satisfying) rice recipe, then look for some Kachi Biryani recipe.
"To the unsalted butter, add some salt."
You can get dried limes (limoo amani) at the 22nd and Irving Market in San Francisco. I think they would be great in this dish!
Looks really yum. Thanks
Believe it or not, this was just what I was looking for! Gonna make this week! Thank you, Chef John.
Thanks for teaching me how to cook. Has done me wonders.
the recipe looks delicious😋God bless you 🙏🏼stay safe
Made this last night and the verdict is........delicious. The leftovers are even better today, as we "pulled" the chicken off the bones and mixed it into the rice. The yogurt sauce really elevates the dish. Don't skip it.
Suddenly I started counting how many times he says the word ‘exotic’ 🤣 always love you chef John!
True Lime - its powdered lime, I love the product.
YES! Including powdered or liquid Tamarin paste.
Limes on steroids, right?
❤️! Gonna try it! Thank you for this recipe!
Yum. I use the Pilaf/Biryani method and a French Braiser to get that exotic crunchy crust... Best dish I make (so far)
This video is hilarious!!!! And the food looks amazing. I love it here.
Chef John is definitely a wholesome human haha. He's amazing.
@@theonetruesarauniya the best! I’ve been subscribed for years and I’m never leaving 😂🤣
Pull up a chair and stay awhile 'cause we're eatin' good in the neighborhood! 😉
Oh, once you go Chef John, no other even comes close... welcome aboard Deb!
@@lmeade7401 I’ve been here for at least 10 years 😂🤣 but thanks
More seafood recipes please!!! Love watching your videos.
This is really good! I used full fat sour cream instead of yogurt and aleppo pepper instead of cayanne. Our guest enjoyed it!
Ready for this! Thanks, Chef John!👍🏼
I can't wait to make this! Thank you!
Made this last night and it was another keeper.
Thank you, Chef!!!
I am so gonna make this!
Will probably add some golden raisins in the rice...yum!
Chef John this exotic chicken dish looks delicious 😋🐔
I mixed things up by browning the chicken in a saucepan, then removing the chicken pieces and adding the rice and the saffron broth. Bring to simmer, return the chicken, bake covered for 25 minutes at 350F, and it's done! Fewer steps, less cleanup and quicker.
Tip: salt the chicken before marinating.
I now have a whole new opinion of chicken and rice. Thank you !!!!!!
I made this recipe for dinner two nights ago. I don't know what went wrong, but the chicken breasts were dry and I only cooked it in the over for 35 minutes, not 45. I must imagined have coriander because when I got there the cupboard was bare. Ditto for the cumin. The drumsticks were nicely cooked but somehow the taste was disappointing, perhaps because of some imagination with spice substitution. I may try this again, but I'll make sure I have all the spices listed and I'll use only dark meat to avoid white meat being dry by the time the dark meat is done.
FWIW this is the second of your recipes I tried and the paella shrimp recipe resulted in the shrimp being rather dry also...
Made this tonight. It was sooo good. A big hit.
Well John you've done it again, an absolute banger! Will be trying this for me dinner date with me nan this week x
Your amazing chef John
I use crystallized lime, lemon, orange powder it great to keep on hand.
Hi Chef John. Thank you for posting this recipe. I just made it for my girlfriend and she loved it. I did too, but I’d like to know what you would recommend as a hot sauce for the next time I make it. Something on the side, because it was perfect for her, but I needed a little added kick. It would be awesome to see a recipe for the hot sauce I see at my favorite Indian restaurants.
The yogurt sauce was amazing. Super fresh flavors.
Now this looks Great! It kind of reminds me of chicken biryani. Thanks for sharing.
Nice mix of Greek, levantine and Indian. Gonna have to make this one.
I love this!
Making this tomorrow ❤️ thank u
Made this one tonight and it was fantastic. Didn't have any saffron so subed a mix of tumeric and paprika
We cook a very similar rice dish at home, if you're feeling extra exotic I'd recommend adding some raisins - yes raisins! - to the rice. It adds a sweet surprise to some bites!
This is so south Asian inspired! We use most of these spices and yoghurt on regular basis