Halal-cart Style Chicken and Rice
6 portions
50mThis dish is super easy, particularly when you consider the results. A full, balanced, flavor-packed plate. You're gonna want to put this sauce on everything.
What you will need
CHICKEN
2 Tbsp Apple Cider Vinegar
1/2 tsp Ground Coriander
1 Tbsp Dried Oregano
1/4 cup Olive Oil
2 lb Boneless Skinless Chicken Thighs
RICE
2 Tbsp Unsalted Butter
1/2 tsp Turmeric
1/2 tsp Ground Cumin
2 Tbsp Chicken Bouillon
1 1/2 cups Basmati Rice
2 1/2 cups Water
WHITE SAUCE
2 Tbsp Apple Cider Vinegar
1 tsp Ground Black Pepper
1 tsp Sugar
1 tsp Garlic Powder
1/2 cup Mayonnaise
1/2 cup Greek Yogurt
TO SERVE
1 head Iceberg Lettuce
2 large Tomatoes
Pita Bread, optional
(Nutritional facts 220 calories, 13.4 g fat, 18.32 g carbohydrates, 7.36 g protein, 30 mg cholesterol, 544 mg sodium)How to cook
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Let's start with the chicken marinade. In a medium-sized mixing bowl, place 2 Tbsp apple cider vinegar.
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Add the ground coriander.
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Add the dried oregano.
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Pour in the olive oil. Mix well.
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Add the chicken thighs. Coat in marinade. Refrigerate until you're ready to cook. Ideally, you would want to get this started the night before.
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With the chicken thighs marinating, get started on the rice. Melt some butter over medium/low heat in a saucepan.
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Stir in the turmeric.
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Add the cumin. Stir briefly over heat to help activate the spices (around 30 seconds).
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Stir in the bouillon. I used a chicken-flavored Better than Bouillon. Feel free to use your favorite bouillon, but you may need to adjust the amount a little. Use the amount recommended on the package to flavor 2 cups of liquid.
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Add the rice. Stir over heat for 2-3 minutes to toast the rice a little.
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Stir in the water.
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Increase the heat and bring the water to a gentle simmer. Reduce the heat to low and stir. Cover the pot.
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Put the apple cider vinegar in a small mixing bowl.
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Add the black pepper.
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Add the sugar.
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Add the garlic powder.
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Add mayonnaise.
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Add the Greek yogurt and mix well.
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Preheat a frying pan over medium heat. Brown the chicken on both sides and cook through. If you are so inclined, grilling is a good alternative here.
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Slice the cooked chicken thighs into strips. This is obviously optional, but I think the bite-sized chunks match the rest of the dish well here.
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Slice the tomato in half and cut it into bite-sized chunks.
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Halve the lettuce. Remove and discard the stem and any blemished outer leaves. Slice the lettuce into thin strips.
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Assemble all of the elements: rice, shredded lettuce, diced tomatoes, warmed and sliced pita, grilled chicken. Drizzle with white sauce.
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