HOW TO MAKE HALAL GUYS CHICKEN & RICE | WHITE SAUCE RECIPE | NYC STREET CART STYLE | MUKBANG

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: chicken drumsticks

Chicken breast is leaner, while drumsticks are often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more affordable and has a neutral flavor.

white sauce

🥗Healthier: yogurt sauce

💰Cheaper: sour cream

Yogurt sauce is lighter, while sour cream is often less expensive.

Start by making the white sauce. Mix 1 cup of mayo, 1/2 cup of Greek yogurt, 1 tablespoon of lemon juice, and 1 tablespoon of white vinegar in a bowl.

Whisk the wet ingredients together until combined.

Add spices to the sauce: sugar, pepper, salt, and parsley. Mix well.

Transfer the sauce to a sauce bottle for easy dispensing and refrigerate to let the flavors meld.

Next, prepare the rice. Use 3 cups of basmati rice and instead of water, use chicken stock for flavor.

In a pan, melt 2 tablespoons of butter over medium heat.

Add the 3 cups of basmati rice to the pan and toast it for a few minutes, stirring to coat the rice with the butter.

Add 1 tablespoon of paprika, 1 tablespoon of cumin, 1 tablespoon of turmeric, and 1 teaspoon of salt to the rice. Mix well to combine.

Pour in the chicken stock and bring it to a boil. Cover the pan and reduce the heat to simmer for about 20 minutes.

While the rice is cooking, prepare the chicken. Use 3 1/2 pounds of boneless skinless chicken thighs and 2 1/2 pounds of strip steak that have been marinated for about 15 hours.

The marinade includes: 2 teaspoons of black pepper, 2 teaspoons of coriander, 2 teaspoons of cayenne pepper, 2 teaspoons of parsley, 2 teaspoons of cumin, 3 teaspoons of adobo seasoning, 2 teaspoons of garlic, 2 teaspoons of lemon juice, and 2 tablespoons of olive oil.

Heat a cast iron skillet over medium heat and add the marinated chicken thighs and strip steak to the pan.

Cook the chicken and steak until browned and cooked through, about 6-8 minutes per side for the chicken.

Check the rice after 20 minutes; it should be fluffy and aromatic. Toss it gently to fluff it up.

Chop the cooked chicken thighs into bite-sized pieces.

Toast naan bread in the skillet until crispy on the edges to serve with the chicken and rice.

Plate the dish with a bed of fluffy rice, topped with chopped chicken, and drizzle with the prepared white sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens