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Halal Cart Chicken and Rice

Halal Cart Chicken and Rice

Cost $20, save $15

Source: Recommended by CookPal

  • 35 Min
  • 8 Servings
  • $20

INGREDIENTS

  • Chicken marinade

    • ¼ cup light olive oil
    • 🍋 2 tablespoons lemon juice
    • 🧄 1 ½ tablespoons coarsely chopped garlic
    • 1 tablespoon chopped fresh oregano
    • ½ teaspoon ground coriander
    • 1 teaspoon kosher salt
    • ½ teaspoon ground black pepper
    • 🍗 2 pounds boneless chicken thighs

  • Yogurt sauce

    • 1 cup Greek yogurt
    • 1 tablespoon sriracha sauce
    • 🧄 2 cloves garlic, minced

  • Rice

    • 🧈 2 tablespoons unsalted butter
    • ½ teaspoon ground turmeric
    • ¼ teaspoon ground cumin
    • 🍚 1 ½ cups long-grain rice
    • 2 ½ cups chicken broth

STEPS

1

Combine olive oil, lemon juice, garlic, oregano, coriander, salt, and pepper in a blender to prepare marinade. Place chicken thighs in a resealable bag, pour in marinade, seal, and refrigerate for 3 to 4 hours.

2

Whisk together Greek yogurt, sriracha sauce, and minced garlic in a small bowl; refrigerate for 1 hour.

3

Heat a skillet over medium-high heat. Remove chicken from marinade, pat dry, and cook until browned and fully cooked (165°F internally), about 8 to 10 minutes total. Rest and chop into chunks.

4

To prepare rice, melt butter in a Dutch oven over medium heat. Stir in turmeric and cumin, followed by rice, and toast for 4 minutes. Add chicken broth, salt, and pepper. Bring to a boil, cover, simmer for 15 minutes, and let stand off heat for another 15 minutes.

5

Serve chicken and rice in bowls, drizzled with yogurt sauce on top.

NUTRIENTS

Per 1 serving

🔥

410

Calories

  • 24
    Protein
  • 30
    Carbs
  • 21
    Fats

💡 Marinate the chicken overnight for deeper flavors.Use basmati rice for a more aromatic taste.Adjust the sriracha in the yogurt sauce to control heat level.Garnish with chopped parsley or cilantro for a fresh touch.