Better Than Original!
Make Ahead Tips:
To make this an even easier dinner, marinate the chicken the day before. You can also mix the white sauce together and keep it in the fridge for up to a week.
When you’re ready to eat, cook the chicken fresh, along with the rice, and serve!
Each component can be stored in an airtight jar and in the fridge for 4 to 5 days.
Halal Cart Chicken and Rice
Description
To make this an even easier dinner, marinate the chicken the day before. You can also mix the white sauce together and keep it in the fridge for up to a week.
When you’re ready to eat, cook the chicken fresh, along with the rice, and serve!
Each component can be stored in an airtight jar and in the fridge for 4 to 5 days.
Ingredients
FOR THE CHICKEN
FOR THE YELLOW RICE
FOR THE WHITE SAUCE
Instructions
FOR THE CHICKEN
-
Begin by placing the cut up chicken thigh pieces in a medium sized bowl. Add 2 tablespoons of the olive oil, the vinegar, minced garlic, salt, pepper, coriander, paprika, cumin and onion powder. Mix well, cover and set aside for at least 30 minutes, or overnight in the fridge.
-
In a medium sized skillet, heat the remaining 2 tablespoons of olive oil over medium high heat. Once hot, add in the seasoned chicken pieces, making sure to spread them out. You may need to do this in batches to prevent over crowding and to get a sear on the chicken. Cook undisturbed for 4-5 minutes, flip and stir and continue to cook for another 3-4 minutes until the chicken is golden brown and fully cooked. Set aside.
FOR THE RICE
-
In a medium sized pot, heat the olive oil over medium heat. Add in the turmeric, salt, cinnamon stick and cardamom pods. Cook for 20 seconds. Add the washed and drained basmati rice and stir until the grains are all coated with the spices. Pour in the broth. Once the rice comes to a boil, cover with a tight fitting lid, reduce the heat and cook undisturbed for 20 minutes. Once cooked, fluff with a fork and set aside. Note: Start the rice first, then cook the chicken while the rice cooks.
FOR THE WHITE SAUCE
-
In a small bowl combine the mayonnaise, yogurt, vinegar, minced garlic, salt and pepper. Whisk well until smooth.
TO SERVER
-
Mix the chopped salad ingredients together and dress with the olive oil, lemon juice and salt and pepper.
-
To serve, plate the yellow rice, top it with the chicken, and serve with the chopped salad. Drizzle on the white sauce and hot sauce.
