Halal Cart Chicken and Rice (Copycat) #dinner #lunch

Halal Cart Chicken and Rice (Copycat) #dinner #lunch

Halal Cart Chicken is boldy spiced and presented with fragrant Turmeric Rice and fiery yogurt sauce. The ideal copycat of NY truck food.

Halal Cart Chicken and Rice is an immensely famous dish in New York City. Along populated corners you can stroll past and smell the astonishing warm flavors of the chicken and rice and end up remaining in the long queues before you even acknowledge what occurred.

The Halal Guys are as much motivation to visit the city as some other food you've chosen to put on your short rundown during a visit. This Halal Cart Chicken and Rice is served up to a long queue of fans in light of current circumstances. The seasonings are striking and heavenly, firm cooked chicken and prepared rice.

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Halal Cart Chicken and Rice (Copycat) #dinner #lunch

For the Chicken:

  • 2 tablespoons lemon juice
  • 1 tablespoon chopped fresh oregano
  • 1/2 teaspoon ground coriander
  • 3 garlic cloves , roughly chopped (about 1 1/2 tablespoons)
  • 1/4 cup light olive oil
  • Kosher salt and freshly ground black pepper
  • 2 pounds boneless , skinless chicken thighs, trimmed of excess fat (6 to 8 thighs)
  • 1 tablespoon vegetable or canola oil

For the Rice:

  • 2 tablespoons unsalted butter
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon ground cumin
  • 1 1/2 cups extra long-grain or Basmati rice
  • 2 1/2 cups chicken broth
  • Kosher salt and freshly ground black pepper

For the Sauce:

  • 1 cup Greek yogurt
  • 1-2 tablespoons Sriracha sauce
  • 2 cloves garlic , minced
  • salt and pepper to taste


  1. To marinade the chicken: Combine the lemon juice, oregano, coriander, garlic, and olive oil in a blender until smooth.
  2. Season to taste with kosher salt and black pepper.
  3. Place the chicken in a ziploc bag.
  4. Marinade for 3-4 hours.
  5. Take out of the bag and pat dry with paper towels.
  6. Cook on medium-high in a pan, skin side down for 4-5 minutes, or until well browned.
  7. Turn over and cook for another 4-5 minutes until cooked completely through.
  8. Let the chicken cool for 5-10 minutes, then chop into rough chunks.
  9. For the rice: Melt the butter over medium heat in a large Dutch oven then add the spices and cook until you can smell them, stirring into the butter.
  10. Add the rice and stir to coat.
  11. Cook, stirring frequently for 4 minutes until the rice is toasted.
  12. Add the chicken broth and season to taste with salt and pepper.
  13. Bring mixture to a boil.
  14. Cover, reduce to a simmer, and cook for 15 minutes without disturbing.
  15. Remove from the heat and rest without opening the lid for 15 minutes.
  16. To make the sauce: Combine yogurt and Sriracha and let sit for an hour in the fridge.
  17. Note from Kenji: "Do not marinate the chicken longer than 4 hours or it’ll get a mushy texture. If you must delay cooking the chicken for any reason, remove it from the marinade, pat it dry with paper towels, and refrigerate until ready to cook."

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