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Chicken over rice Halal-cart-style

Chicken over rice, Halal cart-style

Chicken over rice has its roots in the diverse culinary traditions that have converged in New York City, Halal cart-style, over the decades. It's a simple yet flavorful combination that has captured the hearts—and stomachs—of locals and tourists alike.
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Prep Time 15 minutes
Cook Time 20 minutes
marinating the chicken 4 hours
Total Time 4 hours 35 minutes
Course Main Course
Cuisine American, Mediterranean
Servings 3 Adults
Calories 760 kcal

Ingredients
 

For the chicken

  • 1.5 Lb Chicken Thigh
  • 1 tablespoon Lemon juice
  • 1 Tbsp Coriander Powder
  • 1 tablespoon Chili powder
  • 1 tablespoon Oregano powder
  • 1 teaspoon Black pepper powder
  • 1 tablespoon Salt
  • 3 Garlic cloves (Grated )

For the rice

  • 1 Cup Basmati rice
  • 1 tablespoon Butter
  • 1 tablespoon Oil
  • ½ teaspoon Turmeric powder
  • ½ teaspoon Cumin powder
  • ⅓ teaspoon Salt
  • 1.5 Cups Water to cook the rice

For the sauce

  • 2 tablespoon Mayonasie
  • 2 tablespoon Yogurt
  • 1 teaspoon Lemon juice
  • 2 tablespoon Cilantro leaves
  • ½ tablespoon Sugar
  • 1 tablespoon Dried Parsley
  • ½ teaspoon Salt

For the salad

  • Roughly chopped greens or just lettuce
  • 1 Tomato, diced into cubes

Instructions
 

Marinate the chicken for 4 hrs

  • In a mixing bowl, add the chicken thigh. Add all the spices mentioned along with salt, garlic and lemon juice. Mix with hands to makes sure the spice coats the chicken pieces.
  • Cover and leave it in the fridge. Let it marinate for 4 hrs or overnight.

Before you grill the chicken, prepare the rice

  • In a heavy bottom skillet, add butter and oil.
  • Wash the rice in cold running water and rinse to remove excess starch.
  • Heat a heavy bottom skillet and add the butter plus oil. Once the butter melts, add the turmeric powder and cumin powder. Stir it around for a few seconds.
  • Scatter the washes rice, and stir it around. Let it sear for one minute.
  • Pour hot water and stir it around. Crank up the heat and bring the water to boil. Then bring the heat down to low and let it simmer for 15 to 20 minutes.
  • After 15 to 20 minutes, remove the lid, and you will see the water is completely absorbed. Switch off the heat and fluff the rice. Keep it partially covered to stay warm.

Cook the Chicken

  • Whenever you are ready to cook the chicken, heat a cast iron skillet and brush oil on it. You can also simultaneously grill the chicken.
  • Once the skillet is hot, place the marinated chicken thigh and let it char for 8 minutes. If you have a lid, then cover the skillet. It will cook the chicken faster.
  • Flip the chicken thigh and cook for another 6 to 7 minutes.
    If you have a food thermometer, insert to check the temperature. It should be 165°F (73.9°C) for the chicken to be cooked through.
  • Once the chicken is done, take the pieces to a chopping board and slice into thin strips or dice into bite size cubes.

For the Sauce

  • Mix everything mentioned under the ingredients for the sauce and leave it aside. You can make it in advance and leave it in the fridge.

For the Salad

  • Roughly chop the lettuce or any greens you are using. Dice the tomatoes. Toss it together with a pinch of salt.

Final plating of the dish

  • In a bowl, add the rice, few chicken pieces and salad. Then drizzle with the sauce.
    Enjoy warm.

Video

Nutrition

Calories: 760kcalCarbohydrates: 57gProtein: 43gFat: 39gSaturated Fat: 11gPolyunsaturated Fat: 8gMonounsaturated Fat: 16gTrans Fat: 0.2gCholesterol: 224mgSodium: 3204mgPotassium: 683mgFiber: 3gSugar: 3gVitamin A: 1017IUVitamin C: 5mgCalcium: 91mgIron: 3mg
Keyword chicken recipe, halal cart recipe, Healthy balanced meal, healthy chicken recipe, street style dish