Serious Eats' Halal CartStyle Chicken and Rice With White Sauce from www.seriouseats.com
Description
If you’ve ever visited New York City, you’ve probably seen the long lines of people waiting to get their hands on a delicious halal cart chicken and rice plate. This dish is a staple of the city and has become a cultural icon. Halal cart style chicken and rice is a flavorful and satisfying dish that’s easy to make at home. With a few simple ingredients and some basic cooking skills, you can enjoy this delicious meal in the comfort of your own kitchen.
Prep Time
Prep time for this recipe is approximately 30 minutes.
Cook Time
Cook time for this recipe is approximately 40 minutes.
Ingredients
For the Chicken: - 2 pounds boneless, skinless chicken thighs - 2 tablespoons olive oil - 2 tablespoons white vinegar - 2 tablespoons lemon juice - 1 tablespoon ground cumin - 1 tablespoon paprika - 1 tablespoon dried oregano - 1 teaspoon salt - 1 teaspoon black pepper - 1/2 teaspoon cayenne pepper For the Rice: - 2 cups basmati rice - 4 cups water - 2 tablespoons butter - 1 teaspoon salt For the White Sauce: - 1 cup plain Greek yogurt - 1/2 cup mayonnaise - 1/4 cup chopped fresh parsley - 1/4 cup chopped fresh mint - 2 tablespoons white vinegar - 1/2 teaspoon salt For the Hot Sauce: - 1/2 cup hot sauce - 2 tablespoons olive oil - 1 tablespoon red pepper flakes
Equipment
- Large bowl - Whisk - Large skillet or grill pan - Medium saucepan with lid - Small bowl
Method
1. In a large bowl, whisk together the olive oil, white vinegar, lemon juice, cumin, paprika, oregano, salt, black pepper, and cayenne pepper. 2. Add the chicken thighs to the bowl and toss to coat evenly. Cover with plastic wrap and refrigerate for at least 30 minutes, or up to overnight. 3. While the chicken is marinating, rinse the basmati rice in cold water until the water runs clear. 4. In a medium saucepan, bring the water, butter, and salt to a boil. Add the rice and stir well. Reduce the heat to low, cover the pot, and simmer for 18-20 minutes, or until the rice is tender and the water is absorbed. 5. In a small bowl, whisk together the Greek yogurt, mayonnaise, parsley, mint, white vinegar, and salt. Set aside. 6. In another small bowl, whisk together the hot sauce, olive oil, and red pepper flakes. Set aside. 7. Heat a large skillet or grill pan over medium-high heat. Add the marinated chicken thighs and cook for 6-7 minutes per side, or until cooked through and browned on the outside. 8. To serve, divide the rice between four plates. Top each plate of rice with a few pieces of chicken. Drizzle the white sauce and hot sauce over the chicken and rice.
Notes
This recipe makes enough for four servings. Leftovers can be stored in an airtight container in the refrigerator for up to three days.
Nutrition Info
Each serving of halal cart style chicken and rice contains approximately: - Calories: 767 - Fat: 33g - Carbohydrates: 72g - Fiber: 2g - Protein: 43g
Recipe Tips
- If you don’t have chicken thighs, you can use chicken breasts instead. Just be sure to adjust the cooking time accordingly, as chicken breasts will cook faster than thighs. - For a spicier hot sauce, increase the amount of red pepper flakes or add some chopped jalapeño peppers. - You can also add some thinly sliced onions and bell peppers to the skillet when cooking the chicken for added flavor and texture. - If you’re short on time, you can skip the marinating step and just season the chicken with the spice mixture right before cooking. The chicken will still be flavorful and delicious.
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