Name: Halal Cart Chicken and Rice
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Light olive oil - ¼ cup; Lemon juice - 2 tablespoons; Coarsely chopped garlic - 1 ½ tablespoons; Chopped fresh oregano - 1 tablespoon; Ground coriander - ½ teaspoon; Kosher salt and ground black pepper to taste -; Boneless chicken thighs, trimmed of excess fat - 2 pounds; Greek yogurt - 1 cup; Sriracha sauce, or more to taste - 1 tablespoon; Garlic, minced - 2 cloves; Unsalted butter - 2 tablespoons; Ground turmeric - ½ teaspoon; Ground cumin - ¼ teaspoon; Long-grain rice - 1 ½ cups; Chicken broth - 2 ½ cups

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Halal Cart Chicken and Rice

1. Light olive oil - ¼ cup

2. Lemon juice - 2 tablespoons

3. Coarsely chopped garlic - 1 ½ tablespoons

4. Chopped fresh oregano - 1 tablespoon

5. Ground coriander - ½ teaspoon

6. Kosher salt and ground black pepper to taste -

7. Boneless chicken thighs, trimmed of excess fat - 2 pounds

8. Greek yogurt - 1 cup

9. Sriracha sauce, or more to taste - 1 tablespoon

10. Garlic, minced - 2 cloves

11. Unsalted butter - 2 tablespoons

12. Ground turmeric - ½ teaspoon

13. Ground cumin - ¼ teaspoon

14. Long-grain rice - 1 ½ cups

15. Chicken broth - 2 ½ cups

How to cook deliciously - Halal Cart Chicken and Rice

1. Stage

Make chicken: Combine olive oil, lemon juice, garlic, oregano, and coriander in a blender; blend until smooth. Season with salt and pepper.

2. Stage

Place chicken thighs in a resealable plastic bag; pour in blended marinade and seal. Refrigerate for 3 to 4 hours.

3. Stage

Make yogurt sauce: Whisk yogurt, sriracha sauce, garlic, salt, and pepper together in a bowl. Refrigerate for 1 hour.

4. Stage

Preheat a skillet over medium-high heat.

5. Stage

Remove chicken from marinade and pat dry with paper towels. Cook skin-side down in the hot skillet until well browned, 4 to 5 minutes. Flip and cook until no longer pink in the center, 4 to 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

6. Stage

Let chicken rest for 5 to 10 minutes, then chop into chunks.

7. Stage

Make rice: Melt butter in a large Dutch oven over medium heat. Add turmeric and cumin; cook and stir until fragrant. Add rice and stir to coat. Cook, stirring frequently, until toasted, about 4 minutes. Pour in chicken broth and season with salt and pepper. Bring to a boil; reduce heat, cover, and cook until broth is absorbed, about 15 minutes.

8. Stage

Remove Dutch oven from heat and let stand, covered, for 15 minutes.

9. Stage

Divide rice and chicken among serving bowls. Drizzle yogurt sauce on top.