Halal Cart Chicken and Rice

Name: Halal Cart Chicken and Rice
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 tbsp Olive Oil; 1 tsp Turmeric; 10½ oz Basmati Rice; 1½ tsp Salt; 1½ lb Chicken Thigh; 2 tsp Cumin; 1 tsp Ground Coriander; 1 tsp Oregano; 1 tsp Garlic Powder; ½ tsp Black Pepper; 7 oz Greek Yogurt; 2 tbsp Mayonnaise; 1 Lemon; 1 Lettuce; 2 Tomatoes; 4 tsp Hot Sauce (optional)

By Eatpace

Spiced chicken thighs top turmeric rice with crisp lettuce, tomato, tangy white sauce and hot sauce. The chicken cooks while the rice simmers.

Total: 40 min; 15 prep · 25 cook
Serves: 4; Scale it below
Calories: 657; kcal per serving
Protein: 43g; per serving

Plan this dinner Jump to recipe

Spiced chicken and yellow rice in a bowl with lettuce, tomato, white sauce and hot sauce.

40 min

Method

6 steps 15 min prep · 25 min cook

Prep

Step 1. Heat half the Olive Oil in a medium saucepan over medium heat. Stir in Turmeric and Basmati Rice until fragrant, about 1 minute.
Step 2. Add most of the Water and half the Salt; bring to a boil. Cover and simmer over low heat until the rice is tender and the water is absorbed, about 15 minutes. Remove from the heat and let stand, covered.
Step 3. Meanwhile, toss Chicken Thigh with Cumin, Ground Coriander, Oregano, Garlic Powder, Black Pepper and the rest of the Salt.
Step 4. Heat the rest of the Olive Oil in a large skillet over medium-high heat. Cook the chicken in batches, turning, until browned and no pink remains inside, about 8 minutes per batch.
Step 5. Meanwhile, whisk Greek Yogurt, Mayonnaise, the juice of Lemon and the rest of the Water in a small bowl until pourable.

Finish & serve

Step 6. Fluff the rice and divide among bowls. Add the chicken, Lettuce and Tomato; spoon the white sauce over the top and add Hot Sauce to taste.

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Tips

Good to know

Check the chicken with an instant-read thermometer; it should reach 165°F in the thickest pieces.

Swap it

Use dairy-free plain yogurt and egg-free mayonnaise for a dairy- and egg-free white sauce.

Leftovers

Refrigerate the chicken and rice promptly in shallow containers for up to 3 days, keeping the vegetables and sauce separate.

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