Halal Cart Chicken And Rice Recipe

Name: Halal Cart Chicken And Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chicken:; 1/4 cup light olive oil; 2 tablespoons lemon juice; 1 1/2 tablespoons coarsely chopped garlic; 1 tablespoon chopped fresh oregano; 1/2 teaspoon ground coriander; kosher salt and ground black pepper to taste; 2 pounds boneless chicken thighs, trimmed of excess fat; Yogurt Sauce:; 1 cup Greek yogurt; 1 tablespoon sriracha sauce, or more to taste; 2 cloves garlic, minced; Rice:; 2 tablespoons unsalted butter; 1/2 teaspoon ground turmeric; 1/4 teaspoon ground cumin; 1 1/2 cups long-grain rice; 2 1/2 cups chicken broth

Servings: persons

Chicken:
1/4 cup light olive oil
2 tablespoons lemon juice
1 1/2 tablespoons coarsely chopped garlic
1 tablespoon chopped fresh oregano
1/2 teaspoon ground coriander
kosher salt and ground black pepper to taste
2 pounds boneless chicken thighs, trimmed of excess fat
Yogurt Sauce:
1 cup Greek yogurt
1 tablespoon sriracha sauce, or more to taste
2 cloves garlic, minced
Rice:
2 tablespoons unsalted butter
1/2 teaspoon ground turmeric
1/4 teaspoon ground cumin
1 1/2 cups long-grain rice
2 1/2 cups chicken broth

1
Combine olive oil, lemon juice, garlic, oregano, and coriander in a blender; blend until smooth. Season with salt and pepper.
2
Place chicken thighs in a resealable plastic bag; pour in blended marinade and seal. Refrigerate for 3 to 4 hours.
3
Whisk yogurt, sriracha sauce, garlic, salt, and pepper together to make the sauce. Refrigerate for 1 hour.
4
Preheat a skillet over medium-high heat. Remove chicken from the marinade and pat dry with paper towels. Cook skin-side down until well browned, 4 to 5 minutes. Flip and cook until no longer pink in the center, 4 to 5 minutes more.
5
Let chicken for 5 to 10 minutes, then chop into chunks.
6
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.
7
Remove Dutch oven from the heat and let stand, covered, for 15 minutes.
8
Divide rice and chicken among serving bowls. Drizzle yogurt sauce on top.

1166

kcal

Calories

Fat

Carbs

113

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Chicken:, 1/4 cup light olive oil, 2 tablespoons lemon juice, 1 1/2 tablespoons coarsely chopped garlic, and more.

Yes, Halal Cart Chicken And Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Halal Cart Chicken And Rice

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