I make this Spicy Chicken & Yellow Rice when I'm feeling lazy.

I make this spicy chicken and yellow rice whenever I'm feeling lazy because all I have to do is start throwing a few ingredients in the rice cooker and then I can finish chopping the vegetables, making the sauce, and cooking the chicken while I'm waiting. Not to mention the leftovers from the fridge are amazing too. So in this video I want to break down the flavor profile of the yellow rice, explain why I like chopping the chicken into small cubes to cook them, and show you the proper order along the way to ensure everything is done at the same time and none of your energy is wasted. So let's break it down and then I'll meet you back here for the taste test. To start I just grabbed out some jasmine rice and poured it into a container and additionally I started grabbing out my spices which is where we're going to layer in the taste, aroma, and color to the rice. So to the rice cooker I add one part of rice and 1.25 parts of water. I'm not weighing this out, just going by volume based on the original amount of rice that I put into the Tupperware. Now to that we're going to add a spoonful of chicken bouillon powder. You could use a cube or better than bouillon paste as well, but the key is this brings salty and umami taste, a strong chicken aroma, and a slight yellow tint as well. Now to push the color even further I'm going to add a sprinkle of turmeric which also adds a lightly earthy and warm aroma in the background, next are two cloves which add a slightly sweet spice that perfumes the whole dish, and lastly a sprinkle of Aleppo pepper which is obviously a bit spicy but also has a nice fruitiness to it as well. Then just mix everything together so it's evenly dispersed and throw that on the rice cooker until it's done. So after putting the rice on a cook I head over to the fridge and grab out the chicken, vegetables, and sauce components, and for the vegetables I'm keeping it simple. First I thinly slice some iceberg lettuce which adds a nice freshness and crunch to balance everything out, then for the cherry tomatoes I'm going to use the deli lid trick by just placing two lids and slicing the tomatoes straight through, makes it really quick to have a bunch at once, and then lastly I have some pickled onions that I've already made which are going to bring a little acidity and bite. Now for the sauce this is one of my quick go-to sauces, so I'm starting with about three parts of low-fat sour cream around 60 grams, one part of mayo around 20 grams, and then to that I'll add a big pinch of dried dill, some fresh lemon zest, and a squeeze of lemon juice and mix that together. It's super simple but you get something that's creamy, a little tangy, and really fresh from that lemon and dill which will work perfectly with the rice and chicken which is the final piece. So for the I'm starting with the chicken breast and then just cutting it down into cubes. So first I remove the chicken tender from underneath, then I made a horizontal cut to kind of thin out the bigger breast. From there I slice it into strips, trying to keep them as evenly as possible as I can, and then cut across those strips into cubes. And this is going to give you small even pieces that cook really quickly and more importantly create a lot of surface area for seasoning which means more flavor in every bite. Then head over to the stove and set a pan over high heat and add a small drizzle of olive oil or whatever oil you happen to have, then the chicken goes straight into the pan. Now I'm going to let the chicken sear and really brown on one side first before adding the seasoning and this way you get good color on at least one side before adding the blend over the top. And for the seasoning I'm just using a pre-made rub here. This one happens to be a Nashville hot style chicken rub that I've been meaning to use up for like six months but you could really use anything here. Red pepper flakes and garlic powder, za'atar mix, any blend you want to experiment with. And as this cooks you'll end up with really nicely brown well-seasoned pieces of spicy chicken and because they're cut small they cook really fast. This literally will take about five minutes and if you time it right the chicken and the rice should finish at basically the same time. To finish that rice I added about 10 grams of oil and mixed that through to give it a little bit of richness and help those aromas come to life. And at this point all we need to do is assemble. Start with a nice base of that yellow rice on the left side then add a good portion of that spicy chicken on the right. Then from there I just added the lettuce and tomatoes and the pickled onions then drizzled that dill sauce right over the chicken and I also added a little extra hot sauce over the top. And that's it. It's a really satisfying meal, great textures and flavors and super easy to put together. So let's dig in. Okay I am absolutely in my happy element here. Gonna mix everything up and then absolutely dive into this. Already been snacking a little bit. For me just a super enjoyable kind of spicy eating experience. Right when you think it's gonna get a little too hot that kind of lemon dill sour cream kind of totally bails you out. The rice is so fragrant with the addition of the clove in there and then pretty well flavored obviously with the chicken bouillon and all that. Use any kind of like spicy chicken rub you want it's gonna turn out good but that's kind of one of my favorite methods chopping it up into those cubes. Hard searing, just dump the spice over the top. Super fast, super easy. So if you guys want to make a version of this recipe, a link will be up on the website as well as in our CookWell app which is an entire home cooking system. But that is going to wrap it up for me in this one. I'm gonna go crush the rest of this spicy chicken and rice and I will catch you in the next one. I just can't stop.