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Halal Cart-Style Chicken and Rice with White Sauce Recipe
Dec 15, 2011 @ 5:04 PM
Posted by
Daily Value: 49%
Servings: 4
High-Fiber
Posted by
Nutrition
Cal/Serving: 983Daily Value: 49%
Servings: 4
High-Fiber
| Fat | 47g | 72% |
| Saturated | 10g | 51% |
| Trans | 0g | 0% |
| Carbs | 87g | 29% |
| Fiber | 6g | 23% |
| Sugars | 13g | 0% |
| Protein | 60g | 119% |
| Cholesterol | 240mg | 80% |
| Sodium | 4048mg | 169% |
| Calcium | 171mg | 17% |
| Magnesium | 111mg | 28% |
| Potassium | 1310mg | 37% |
| Iron | 8mg | 42% |
| Zinc | 5mg | 34% |
| Vitamin A | 1919IU | 38% |
| Vitamin C | 21mg | 35% |
| Thiamin (B1) | 1mg | 53% |
| Riboflavin (B2) | 1mg | 36% |
| Niacin (B3) | 19mg | 95% |
| Vitamin B6 | 1mg | 69% |
| Folic Acid (B9) | 253µg | 63% |
| Vitamin B12 | 1µg | 24% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 6mg | 31% |
| Vitamin K | 146µg | 183% |
| Fatty acids, total monounsaturated | 20g | 0% |
| Fatty acids, total polyunsaturated | 11g | 0% |
Have a question about the nutrition data? Let us know.
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In Midtown Manhattan, you’ll see (and smell!) chicken and rice carts on almost every city street. Office lunchers and late-night eaters alike love the chicken-and-rice platters (which rarely cost more than $5) as hearty and spicy meals on the go; we’ve replicated those Styrofoam-packaged meals here.
INGREDIENTS
For the chicken:
- 2 tablespoons lemon juice
- 1 tablespoon oregano, chopped
- 1/2 teaspoon ground coriander
- 3 cloves garlic (about 1 ½ tablespoons), chopped roughly
- 1/4 cup light olive oil
- Kosher salt and freshly ground black pepper, to taste
- 2 pounds (6-8 pieces) boneless, skinless chicken thighs, trimmed of excess fat
- 1 tablespoon vegetable or canola oil
For the rice:
- 2 tablespoons unsalted butter
- 1/2 teaspoon turmeric
- 1/4 teaspoon ground cumin
- 1 1/2 cups long-grain or Basmati rice
- 2 1/2 cups chicken broth
- Kosher salt and freshly ground black pepper, to taste
For the sauce:
- 1/2 cup mayonnaise
- 1/2 cup Greek yogurt
- 1 tablespoon sugar
- 2 tablespoons white vinegar
- 1 teaspoon lemon juice
- 1/4 cup parsley, chopped
- 2 teaspoons freshly ground black pepper
- Salt, to taste
For the platter:
- 1 head iceberg lettuce, shredded
- 1 large tomato, cut into wedges
- Fluffy pocketless pita bread, brushed with butter, toasted lightly, and cut into 1-by-3-inch strips
- Harissa-style hot sauce, to taste
DIRECTIONS
For the chicken:
Combine the lemon juice, oregano, coriander, garlic, and olive oil in a blender. Blend until smooth. Season the marinade with kosher salt and black pepper, to taste.
Place the chicken in a 1-gallon Ziploc bag and add ½ of the marinade (reserve the remaining marinade in the refrigerator). Turn the chicken to coat, seal the bag, and marinate the chicken in the refrigerator for at least 1 hour and up to 4 hours, turning occasionally to redistribute the marinade.*
Remove the chicken from the bag and pat it dry with paper towels. Season with kosher salt and pepper, going heavy on the pepper. Heat the oil in a 12-inch heavy-bottomed cast-iron or stainless-steel skillet over medium-high heat until it is lightly smoking. Add the chicken pieces and cook without disturbing until they are lightly browned on the first side, about 4 minutes. Using tongs, flip the chicken. Reduce heat to medium and cook until the chicken is cooked through and the center of each thigh registers 165 degrees on an instant-read thermometer, about 6 minutes longer.
Transfer the chicken to a cutting board and let cool for 5 minutes. Using a chef’s knife, roughly chop the chicken into ½- to ¼-inch chunks. Transfer to a medium-sized bowl, add the remaining marinade, cover loosely with plastic wrap, and refrigerate while you cook the rice and prepare the sauce.
For the rice:
Melt the butter over medium heat in a large Dutch oven. Add the turmeric and cumin and cook until fragrant but not browned, about 1 minute. Add the rice and stir to coat.
Cook, stirring frequently, until the rice is lightly toasted, about 4 minutes. Add the chicken broth. Season with salt and pepper, to taste. Raise heat to high and bring to a boil. Cover, reduce to a simmer, and cook for 15 minutes without disturbing. Remove from heat and allow to rest until the water is completely absorbed and the rice is tender, about 15 minutes.
For the sauce:
In a small bowl, combine the mayonnaise, yogurt, sugar, vinegar, lemon juice, parsley, and black pepper. Whisk to combine. Season with salt, to taste.
For the platter:
Return the entire contents of the chicken bowl (chicken, marinade, and all juices) to the skillet. Cook over medium-high heat, stirring occasionally, until heated through. Divide the rice, lettuce, tomato, and toasted pita bread evenly among 4-6 plates. Pile the chicken on top of the rice. Top with the white sauce and hot sauce. Serve immediately, passing extra sauce at the table.
Recipe Details
Adapted from “Serious Eats: A Comprehensive Guide to Making and Eating Delicious Food” by Ed Levine (Clarkson Potter, 2011)
Servings: 4Cuisine: Middle Eastern
Notes and Substitutions:
*Note: Do not marinate the chicken longer than 4 hours or it’ll get a mushy texture. If you must delay cooking the chicken for any reason, remove it from the marinade, pat it dry with paper towels, and refrigerate until ready to cook.
