This vibrant dish features tender grilled chicken served over fluffy Basmati rice and smothered in a rich, spicy sauce. The sauce combines the earthy depth of sautéed mushrooms and shallots with the bright heat of jalapeños and fresh cilantro. A touch of cream and egg yolks creates a luxurious, velvety texture that balances the acidity of red wine vinegar. Perfect for a weeknight dinner that feels special, this recipe brings together bold flavors and comforting textures.
Spicy City Chicken
Description
This vibrant dish features tender grilled chicken served over fluffy Basmati rice and smothered in a rich, spicy sauce. The sauce combines the earthy depth of sautéed mushrooms and shallots with the bright heat of jalapeños and fresh cilantro. A touch of cream and egg yolks creates a luxurious, velvety texture that balances the acidity of red wine vinegar. Perfect for a weeknight dinner that feels special, this recipe brings together bold flavors and comforting textures.Ingredients
Directions
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Melt butter in a large skillet over medium heat.
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Add diced shallots and thinly sliced mushrooms; cook until soft and golden, about 10 minutes.
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Stir in cilantro stems, half of the cilantro leaves, chopped jalapeños, and ground cumin.
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Reduce heat and cook for 5 minutes to release flavors.
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Pour in chicken stock and increase heat to high.
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Simmer until the liquid is reduced by half.
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Add heavy cream and return the mixture to a boil.
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Remove from heat and transfer to a blender.
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Puree until smooth, then strain through a fine-mesh sieve back into the skillet.
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In a small bowl, whisk together egg yolks, sugar, and red wine vinegar.
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Slowly pour one cup of the hot pureed sauce into the egg mixture while whisking constantly to temper.
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Pour the tempered egg mixture back into the skillet with the remaining sauce.
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Cook over low heat, stirring constantly, until the sauce is thick and smooth. Do not boil.
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Keep the sauce warm over very low heat.
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Preheat the broiler or prepare a grill for medium-high heat.
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Season chicken breasts and thighs lightly with salt and pepper.
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Mix vegetable oil and lime juice in a small bowl.
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Brush the chicken and scallions with the oil-lime mixture.
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Broil or grill chicken thighs for about 12 minutes and breasts for about 9 minutes, turning once.
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Grill scallions for about 2 minutes per side until charred and tender.
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Arrange the grilled chicken over a bed of cooked Basmati rice.
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Spoon the spicy sauce generously over the chicken and rice.
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Garnish with remaining cilantro leaves and grilled scallions. Serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 550kcal
- % Daily Value *
- Total Fat 28g44%
- Saturated Fat 12g60%
- Cholesterol 210mg70%
- Sodium 450mg19%
- Total Carbohydrate 25g9%
- Dietary Fiber 2g8%
- Sugars 8g
- Protein 45g90%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Always grill chicken skin-side down first if using skin-on cuts to render fat and crisp the skin.
To adjust the spice level, remove the seeds and membranes from the jalapeños before chopping.
When tempering the egg yolks, ensure the sauce is hot but not boiling to prevent curdling.
This sauce can be made ahead and reheated gently, whisking in a splash of cream if it becomes too thick.
