Buffalo chicken bowl

Ingredients:

• 10 boneless skinless chicken thighs (or 5 chicken breasts), cubed
• 1 tbsp olive oil
• 1 tbsp pepper paste
• 1 tbsp Greek yogurt
• Salt, black pepper, Cajun (to taste)

Instructions:

1. Place chicken in a large mixing bowl. Add olive oil, pepper paste, Greek yogurt, and seasonings. Mix well to coat.
2. Heat 1 tbsp olive oil in a medium pot over medium heat for 2–3 mins.
3. Add chicken cubes, spacing evenly, and sear 4–5 mins until naturally unstick from the bottom.
4. Stir occasionally for another 4–5 mins and check for doneness.
5. Transfer cooked chicken to a bowl and toss with preferred buffalo sauce (e.g., Frank’s).

Ingredients:

• 1 yellow onion, finely diced
• 1 red bell pepper, finely diced
• 4 cloves garlic, minced
• 1 cup frozen green peas

Instructions:

1. In the same pot, add onions and red pepper. Cook 2–3 mins to sweat the veggies.
2. Make a well in the center; add minced garlic, salt, black pepper, and turmeric. Stir for 2 mins.
3. Add 2 cups washed short-grain rice and 1 cup frozen green peas. Stir for 1–2 mins.
4. Add 4 cups water or stock. Mix well to avoid sticking.
5. Once gentle bubbles form, add 1 cube of chicken bouillon. Reduce heat to low, cover, and cook 15 mins.
6. Remove lid and fluff rice; it should be soft, fluffy, and flavorful.