Halal Cart-Style Chicken and Rice with White Sauce Recipe

Halal Cart-Style Chicken and Rice with White Sauce Recipe
Staff Writer
Long-Grain Rice

iStock/Elenathewise

Long-Grain Rice

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.

4
Servings
966
Calories Per Serving
Deliver Ingredients

Notes

*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.

 

Ingredients

For the chicken

  • 2  tablespoons  lemon juice
  • 1  tablespoon  oregano, chopped
  • 1/2  teaspoon  ground coriander
  • 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  cup  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

  • head iceberg lettuce, shredded
  • 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.

Nutritional Facts

Total Fat
25g
36%
Sugar
4g
4%
Saturated Fat
8g
33%
Cholesterol
189mg
63%
Carbohydrate, by difference
98g
75%
Protein
83g
100%
Vitamin A, RAE
27µg
4%
Vitamin B-12
5µg
100%
Vitamin B-6
2mg
100%
Vitamin C, total ascorbic acid
8mg
11%
Vitamin K (phylloquinone)
6µg
7%
Calcium, Ca
117mg
12%
Choline, total
198mg
47%
Fiber, total dietary
4g
16%
Folate, total
232µg
58%
Iron, Fe
11mg
61%
Magnesium, Mg
71mg
22%
Manganese, Mn
1mg
56%
Niacin
26mg
100%
Pantothenic acid
1mg
20%
Phosphorus, P
817mg
100%
Riboflavin
1mg
91%
Selenium, Se
97µg
100%
Sodium, Na
1056mg
70%
Thiamin
1mg
91%
Water
329g
12%
Zinc, Zn
12mg
100%

Chicken and Rice Shopping Tip

When working with chicken, buy a separate cutting board, preferably a dishwasher-safe, plastic one, to avoid spreading bacteria onto raw produce.

Chicken and Rice Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.