Afghan Eats the Tasting Queens Way.

Every couple of months we continue to be challenged by you, the readers to recreate one of the entrees that we have sampled on our tasting tour of Queens. This time it was our blog post Afghan Eats that won your vote. The following will be our take on the classic Chicken Over Rice. For this recipe we chose to go with our favorite cut of pork. We are  avid New York Street Food fans. One of our favorites spot being the guy outside the 99 Cent store on Sutphin Blvd and Jamaica Ave. We tried our best and hopefully were successful in making this recipe as simple as possible even though there are a few key steps to ensure the flavors remain big, bold and true to the culture.

The Rice:

1 1/2 Cups Basmati Rice
1 Small Yellow Onion (Chopped)
1/2 Red or Green Bell Pepper (Chopped)
1 tsp Whole Coriander
2 1/2 Cups Chicken Broth
1/2 tsp of Azafran
1 tsp Canola Oil
Salt and Pepper to taste

 

 

Heat Medium Sauce Pot and add oil. Sautee onions and coriander until onions are just cooked and fragrant. Add bell peppers and cook for another minute. Combine rice and heat through stirring occasionally. Add Salt, pepper and chicken stock. Bring to a rapid boil then lower heat and simmer
covered for 15 minutes.


                             

 

                                                                                                        

 


                                                  
 
The Pork:

1 1/2 lb Pork Chops (Cubed)
1 tbsp. Lemon Juice
1 tsp. Chopped Oregano
1 tbsp. Parsley or Coriander leaves
3 Cloves Garlic
3 tbsp. Canola Oil
1 Small Onion (Chopped)
Salt and Pepper to taste

                                                                                         
                                  




Using a blender or food processor, combine all spices and herbs with lemon juice and 2 tbsp. oil.  Marinate pork for at least 30 minutes (may be left over night for best results). Heat pan with remaining oil and sear pork pieces for 2 minutes each side until browned.
Cover with lid and cook on med-low heat for an additional 12 minutes or until juice runs clear.

White Sauce (Optional)

1/2 Cup Mayonnaise
1/2 Cup Plain Yogurt
2 tbsp. Lemon Juice
1/4 Cup Fresh Parsley
Salt and Pepper to taste

Combine all ingredients and serve on the side.