The Halal Cart chicken and rice bowl makes a great lunch or dinner meal. It’s made with tender chicken and season rice then pair with a delicious slightly spicy yogurt sauce. Straight from the streets of NYC this Halal Cart Chicken and Rice Bowl is the way to go. Enjoy.
Halal Cart Chicken and Rice Bowl
IngredientsÂ
The ChickenÂ
- 2 lbs boneless skinless chicken thighs
- 2 Tbsp lemon juice
- 1 Tbsp fresh oregano chopped
- 1/2 tsp ground coriander
- 3 garlic cloves roughly chopped
- 1/4 cup Olive oil
- Kosher Salt and fresh cracked black pepper to taste
- 1 Tbsp vegetable oil
The RiceÂ
- 1 1/2 cups Basmati or long grain rice
- 2 Tbsp unsalted butter
- 1/2 tsp turmeric
- 1/4 tsp ground cumin
- 2 1/2 cups chicken broth
- Kosher Salt and fresh cracked black pepper
The SauceÂ
- 1 cup Greek Yogurt
- 1-2 Tbsp Sriracha
- 2 cloves garlic minced (roasted or Sautéed/even better)
- Salt and pepper
DirectionsÂ
- Combine lemon juice, oregano, coriander, garlic and olive oil in a food processor until smooth consistency is reached. Season with salt and pepper.
- Place chicken in a zipper bag, pour Marinade over chicken and gently toss.
- Let marinate up to but not longer than 4 hours so the the lemon juice doesn’t make the chicken mushy.
- Cook chicken over medium high heat in a large skillet or grill 4-5 minutes per side until golden brown.
- Let chicken cool 5-10 minutes then Chop into bite-sized chunks.
- Melt butter over medium heat in a Dutch oven, add spices and cook until fragrant.
- Add rice and combine until coated. Stir frequently until rice is toasted.
- Add chicken broth, season with salt and pepper to taste and bring to a boil.
- Cover with lid then reduce heat to a simmer and cook for 15 minutes undisturbed.
- Remove from heat and let rest another 15 minutes lid on.
- As for the Sauce, combine yogurt, Sriracha, garlic, salt and pepper. Let sit in the fridge for an hour.
- Serve Halal Cart Chicken over your delicious rice, top with the sauce and…
