Halal Cart Chicken and Rice

Halal Cart Chicken and Rice

This copycat chicken cart recipe of the ubiquitous NYC street food features boldly spiced chicken served with fragrant turmeric rice and a spicy yogurt sauce.

Preparation Time
20 mins
Cooking Time
35 mins
Total Time
55 mins
Calories
410 Calories

Recipe Instructions

Step 1
Preheat a skillet over medium-high heat.
Step 2
Make chicken: Combine olive oil, lemon juice, garlic, oregano, and coriander in a blender; blend until smooth. Season with salt and pepper.
Step 3
Place chicken thighs in a resealable plastic bag; pour in blended marinade and seal. Refrigerate for 3 to 4 hours.
Step 4
Make yogurt sauce: Whisk yogurt, sriracha sauce, garlic, salt, and pepper together in a bowl. Refrigerate for 1 hour.
Step 5
Remove chicken from marinade and pat dry with paper towels. Cook skin-side down in the hot skillet until well browned, 4 to 5 minutes. Flip and cook until no longer pink in the center, 4 to 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Step 6
Let chicken rest for 5 to 10 minutes, then chop into chunks.
Step 7
Make rice: Melt butter in a large Dutch oven over medium heat. Add turmeric and cumin; cook and stir until fragrant. Add rice and stir to coat. Cook, stirring frequently, until toasted, about 4 minutes. Pour in chicken broth and season with salt and pepper. Bring to a boil; reduce heat, cover, and cook until broth is absorbed, about 15 minutes.
Step 8
Remove Dutch oven from heat and let stand, covered, for 15 minutes.
Step 9
Divide rice and chicken among serving bowls. Drizzle yogurt sauce on top.
Halal Cart Chicken and Rice

Ingredients

  • 2 tablespoons lemon juice
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh oregano
  • 1 cup Greek yogurt
  • kosher salt and ground black pepper to taste
  • 1 tablespoon sriracha sauce, or more to taste
  • 2 pounds boneless chicken thighs, trimmed of excess fat
  • 0.5 teaspoon ground turmeric
  • 2.5 cups chicken broth
  • 0.5 teaspoon ground coriander
  • 0.25 teaspoon ground cumin
  • 0.25 cup light olive oil
  • 1.5 cups long-grain rice
  • 1.5 tablespoons coarsely chopped garlic

Categories

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