Grilled chicken Tabaka with homemade salsa and rice

From Nil to Grill recipe:

• To prepare Chicken Tabaka, start by splitting the chicken down the center of the breastbone and carefully breaking the bones to create a flattened version of the dish.
• Preheat your kamado grill for indirect cooking at around 180°C (350°F).
• Rub the chicken with your favorite spices to enhance the flavor. Grill the chicken for approximately 1 hour and 30 minutes, flipping it halfway through and cooking each side for about 20 to 30 minutes, until a crispy crust forms and the internal temperature reaches at least 67°C (155°F).
• In the final stages of grilling, brush both sides of the chicken with chipotle sauce and warm it up on the grill for an additional 5 minutes on each side. And that’s how you make a delicious Chicken Tabaka!

Rice:

• Rinse the rice under running water until the starch washes out and the water runs clear. Cover with warm water and add a bit of turmeric powder (this adds color, but be careful not to add too much to avoid an overpowering flavor).
• In a pot, bring water to a boil (two cups of water for one cup of rice) and add the bouillon cubes once boiling.
• Once the broth has dissolved, add the rice. Simmer on low heat until the water evaporates.
• Stir the rice only at the beginning. As it starts to absorb the water, avoid stirring to maintain the rice’s texture.

Homemade salsa:

• Combine the whole tomatoes, diced tomatoes, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor.
• Pulse the mixture until you achieve your desired salsa consistency,  Taste the salsa  and adjust the seasoning if necessary.
• Chill the salsa in the refrigerator for at least one hour before serving.
• Enjoy it with your Chicken Tabaka or cheese nachos!