Nizami Marag

Adobo Chicken Fajita Bowls

2 cups of prepared rice

1lb chicken thighs or breast, diced into 1-inch pieces

2 tablespoons of olive oil

2 teaspoons of salt, divided

1 teaspoon of chili powder

½ teaspoon of smoked paprika

½ teaspoon of onion powder

1 teaspoon of garlic powder

½ teaspoon of cumin

¼ teaspoon of cayenne powder

1 yellow onion

2 bell peppers, any color

For serving: Fresh cilantro, avocado, limes

In a bowl, combine the chicken with 1 tablespoon of olive oil, 1 teaspoon of salt, and all the spices. Set aside.

Cook the rice as per the package directions.

Warm a large heavy-bottomed pot over medium heat. Add 1 tablespoon of olive oil and the chicken. Cook until the chicken is browned on all sides and nearly cooked through, about 5-8 minutes.

Remove the chicken and set it aside.

In the same pot, add the sliced peppers and onions with the remaining 1 teaspoon of salt. Sauté over medium heat until they are softened and slightly browned, approximately 10 minutes.

Return the chicken to the pot with the peppers and onions, and continue cooking for 5 minutes until the chicken is fully cooked.

To serve, place rice in a bowl, add the chicken, peppers, and onions, and top with fresh cilantro, a squeeze of lime juice, and avocado.

Paruppu Urundai Kuzhambu

Thuvar Dhal - 1/2 cup

Channa Dhal - 1 cup

Fennel seeds - 1 tsp

Red Chilli - 6

Onion - 1 cup + 1 cup, diced

Green Chilli - 2, minced

Curry Leaves - chopped

Turmeric - 1 tsp + 1 tsp

Chilli Powder - 1 tsp + 1 tsp

Fennel Powder - 1 tsp + 1 tsp

Sambhar Powder - 1 tsp + 1 tsp

Salt

Oil - 1 tbsp.

Mustard - 1 tsp

Urad Dhal - 1 tsp

Asafetida - 1 tsp

Fenugreek - 1 tsp

Fennel Seeds - 1 tsp

Curry Leaves

Garlic - 2 cloves, sliced

Tomato - 1, diced

Tamarind Juice - 1 cup

Coconut - 1/2 cup, grated; ground to a coarse paste

Rinse and soak Thuvar Dhal, Channa Dhal, and Red Chillies in water for at least 3 hours. Place the ingredients in a blender and grind into a coarse paste.

In a bowl, combine the ground Dhal with Onion, Green Chilli, Curry Leaves, Turmeric, Chilli Powder, Fennel, Sambhar powder, and the necessary Salt. Mix well, shape into small balls, and set aside.

Heat Oil in a medium pan.

Temper with Mustard, Urad dhal, Asafetida, Fenugreek, Fennel, and Curry Leaves.

Add Garlic and sauté for 30 seconds.

Sauté Onion until it becomes translucent.

Add the Tomatoes and cook covered until they soften.

Season the mixture with Turmeric, Chilli, Fennel, Sambhar powder, and the necessary Salt.

Once the raw aroma of the spices dissipates, add the Tamarind Juice and bring the gravy to a rolling boil.

Gently add the prepared balls and cook covered for 10 minutes.

Turn the balls over, add the Coconut paste, and cook covered for another 10 minutes.

Serve warm with Rice.