Halal NYC Cart Chicken and Rice from www.cookedbyjulie.com
Description
Halal Cart Chicken over Rice is a popular street food dish that originated in New York City. It consists of marinated and grilled chicken served over a bed of fragrant rice, topped with a tangy white sauce and spicy hot sauce. This dish is known for its delicious flavors and has become a staple in many food trucks and restaurants across America.
Prep Time
The prep time for this dish is around 1 hour, which includes marinating the chicken.
Cook Time
The cook time for this recipe is around 30 minutes.
Ingredients
For the chicken marinade: - 1/2 cup olive oil - 1/4 cup vinegar - 1/4 cup lemon juice - 1 tablespoon cumin - 1 tablespoon paprika - 1 tablespoon turmeric - 1 tablespoon coriander - 1 tablespoon garlic powder - 1 tablespoon onion powder - Salt and pepper to taste - 2 pounds boneless, skinless chicken thighs For the rice: - 2 cups basmati rice - 4 cups water - 2 tablespoons butter - 1 teaspoon salt - 1/4 teaspoon turmeric For the white sauce: - 1 cup plain Greek yogurt - 1/2 cup mayonnaise - 1 tablespoon white vinegar - 1 tablespoon lemon juice - 1/2 teaspoon garlic powder - Salt and pepper to taste For the hot sauce: - 1/2 cup hot sauce - 1/2 cup water - 1 tablespoon cornstarch
Equipment
- Large mixing bowl - Whisk - Ziplock bag - Grill or grill pan - Large pot with lid
Method
1. In a large mixing bowl, whisk together the olive oil, vinegar, lemon juice, cumin, paprika, turmeric, coriander, garlic powder, onion powder, salt, and pepper to make the chicken marinade. 2. Add the chicken thighs to the marinade and toss until coated. Place the chicken in a ziplock bag and refrigerate for at least 30 minutes, or up to 4 hours. 3. In a large pot with a lid, bring the water, butter, salt, and turmeric to a boil. Add the rice and stir. Reduce the heat to low, cover the pot, and cook for 18-20 minutes, or until the rice is tender and the water is absorbed. Fluff with a fork and set aside. 4. In a separate bowl, whisk together the Greek yogurt, mayonnaise, white vinegar, lemon juice, garlic powder, salt, and pepper to make the white sauce. Set aside. 5. In a small saucepan, whisk together the hot sauce, water, and cornstarch. Bring to a boil over medium heat, whisking constantly. Reduce the heat to low and simmer for 5 minutes, or until the sauce has thickened. Set aside. 6. Preheat a grill or grill pan to medium-high heat. Remove the chicken from the marinade and grill for 6-8 minutes per side, or until cooked through. 7. To serve, divide the rice between four plates. Top each plate with grilled chicken and drizzle with white sauce and hot sauce.
Notes
- You can adjust the amount of hot sauce to your liking, depending on how spicy you like your food. - If you don't have a grill or grill pan, you can also cook the chicken in a skillet over medium-high heat. - You can also add additional toppings, such as chopped tomatoes, cucumbers, or parsley, to your dish.
- Marinate the chicken for at least 30 minutes, or up to 4 hours, to ensure that it is flavorful and tender. - Use boneless, skinless chicken thighs for the best flavor and texture. - Make sure to fluff the rice with a fork after it is cooked to prevent it from becoming mushy.
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