Chicken Kitchen

Chicken Kitchen, Chick n Grill, and all the others eat your hearts out. I've discovered your secret. I now possess the ability to replicate your grilled chicken, yellow rice, and mustard curry sauce dish. We made a dinner that rivaled the meal we'd normally spend $10 on. The chicken was seasoned simply with salt, pepper, olive oil before going on the grill. The yellow rice was made the good old fashioned way on the stove. And the mustard curry sauce was the easiest thing to make. What really made the dish is how spot on the sauce was. The only change I'll make next time around is reducing the amount of liquid that goes into the rice, but that's an issue of personal preference and not faulty recipe.

Yellow Rice
Source: A Taste of Cuba by Linette Creen
Serves 2-3

1 cup, 2 Tbsp water
1 cup, 2 Tbsp chicken broth
1/2 packet of Sazon Goya con Azafran seasoning
2 tbsp butter
1/4 tsp salt
1 cup long-grain rice

In a medium sized pot, bring water, broth, seasoning, butter, and salt to a boil over medium-high heat. Add rice and stir. Cover the pot, reduce the heat to medium-low, and simmer 20 minutes, stirring occasionally. Serve when the rice is tender.

Mustard Curry Sauce
Source: Frenchbunny on Food.com

2 tablespoons light mayonnaise
1 teaspoon yellow mustard
1/2 teaspoon curry powder
1 tablespoon water

Stir vigorously until water is well mixed into the mayo-mustard-curry mix.

Add more or less water, depending on how "runny" you want the sauce to be.

Can add or take away some curry as per your taste.