NYC HALAL CART Chicken and Rice

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: bone-in chicken

Chicken breast reduces fat while bone-in chicken is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is more budget-friendly.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds protein, while sour cream is often cheaper.

hot sauce

🥗Healthier: sriracha

💰Cheaper: chili paste

Sriracha offers a similar flavor with fewer calories, while chili paste is often cheaper.

Marinate chicken with 1.3 lb boneless chicken, 5-6 cloves garlic, 3 tbsp yogurt, 2 tsp lemon juice, 3/4 tsp chipotle sauce, 1/2 tsp smoked paprika, 1/2 tsp regular paprika, 1/2 tsp mild red chili powder, 1 tsp garlic powder, 1/2 tsp onion powder, 1 tsp ground coriander, 1/2 tsp ground cumin, 1/4 tsp ground turmeric, 1/4 tsp ground allspice, 1/4 tsp ground cinnamon, 1/4 tsp ground cloves, 1/4 tsp ground nutmeg, seeds from 1 green cardamom pod, 1/2 tsp oregano, 3/4 tsp salt, and 1/2 tsp black pepper powder. Mix well and check color, adding more chili powder if desired. Set aside to marinate for 30 minutes.

Rinse 3 cups basmati rice until water runs clear, then soak for 10 minutes and drain.

Prepare white sauce by mixing 4 tbsp mayonnaise, 2 tbsp Greek yogurt, 2 tbsp olive oil, 1 clove garlic, 1/4 tsp ground cumin, 1/4 tsp white pepper, and 1/4 tsp dried coriander. Add 1 tbsp cold water to loosen. Store in the refrigerator.

Use sriracha for the red sauce.

Add 3 tbsp olive oil to marinated chicken and rub through. Heat a skillet until hot, then add chicken and cook on high heat, stirring occasionally. Cook until chicken is tender and has char marks, about 5 minutes. Drizzle with olive oil, stir, and remove from heat. Keep wrapped in foil to keep warm.

In a stock pot, heat 3 tbsp sunflower oil. Add 3 tsp ginger and 3 tsp garlic, sauté until fragrant. Add 1/2 diced onion and 1 chicken stock cube, stir until dissolved. Add 1/2 diced green bell pepper and stir to soften.

Add 1 tsp ground turmeric and 1 tsp mild red chili powder, then add drained rice. Fry rice lightly for 1-2 minutes until fragrant.

Add 6 cups water and 1.5 tsp salt. Bring to a boil, then reduce heat and add spice diffuser with 1/4 tsp black pepper, 2 small sticks of cinnamon, 3 cloves, 3 bruised green cardamom pods, and 1 dried lime. Cover and cook on low heat for 10 minutes.

After 10 minutes, check rice to ensure water is absorbed. Fluff rice with 2 tsp butter, tossing gently. Cover and let sit for 10 minutes to plump up rice.

Plate the dish with a good amount of rice, chicken, lettuce, sliced tomato, cucumber, and sauces. Add plenty of white sauce and a little red sauce. Serve with extra sauces and pita bread.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens