NYC Street Cart Style Chicken & Rice
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Here is what you’ll need!
Servings: 4
INGREDIENTS
White sauce
1 cup plain yogurt
1 teaspoon apple cider vinegar (or white vinegar)
1 lemon, juiced
½ teaspoon sugar
½ teaspoon salt
Chicken
2 pounds boneless, skinless chicken thighs
1 lemon, juiced
1 teaspoon dried oregano
2 teaspoons ground coriander
1 ½ teaspoons salt
¼ teaspoon black pepper
4 cloves garlic, minced
¼ cup olive oil
Rice
2 tablespoons butter
1 ½ teaspoons ground turmeric
1 teaspoon ground cumin
2 cups basmati or long grain white rice
2 cups chicken stock
½ teaspoon salt
Sriracha, harissa or your favorite hot sauce (optional to serve)
Fresh parsley (optional for garnish)
PREPARATION
- Whisk together all sauce ingredients in a small bowl. Refrigerate until ready to use.
- Toss chicken with lemon juice, oregano, coriander, salt, pepper, garlic and olive oil. Marinade at least 15 minutes, an hour is ideal.
- Heat a large pot over high heat and add enough oil to coat the bottom lightly.
- In a large saucepan, cook the chicken in batches until done. Remove from pan, set aside and keep warm.
- In the same pot you cooked the chicken, add the butter, rice, turmeric and cumin. Stir to coat, cook about 1-2 minutes.
- Add chicken stock and salt and bring to a boil.
- Turn heat down to low, cover and cook 15 minutes. Fluff with a fork when finished and remove from heat.
- When everything is done, dice the chicken.
- Serve chicken pieces on top of rice, drizzle with the white sauce and add hot sauce if desired.
- Enjoy!
Recipe by Carrie Hildebrand
Music provided by Audio Network. Used with permission
Recette Street Food New York, NYC Street Cart Style Chicken & Rice.
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