Halal Cart Chicken Over Rice
Halal cart chicken over rice is a NYC staple. Easy to prepare, you'll want to keep this in your rotation.
Servings: 4
Ingredients
- 2 cups jasmine rice
- 1 tbsp butter
- 1 teaspoon turmeric
- 2 teaspoon chicken bouillon
- 2 3/4 cups water
- 2 pounds chicken thighs halala, boneless skinless
- 1 1/2 teaspoon garam massala
- 1 teaspoon cumin
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 teaspoon paprika
- 1 lemon juice
- 1/2 onion medium, diced
- 1/2 teaspoon of dill
- 1/2 cup plain greek yogurt
- 1/2 cup mayonnaise
- 1 teaspoon vinegar
- 1/4 teaspoon garlic powder
Instructions
- In a pot add the rice, turmeric, butter, chicken bouillon and water over high heat.
- Once boiling cover and reduce heat to low. Cook for 20 minutes.
- While the rice is cooking cut fat off chicken thighs and cut into bite sized pieces, about 1/2 an inch. Place into a bowl and season with garam masala, cumin, paprika, salt, pepper, the juice of half the lemon. Mix together well.
- Heat a skillet over medium high heat with a bit of olive oil. Once the skillet is hot add in the chicken. After 5 minutes add in the onions and stir occasionally .Cook for another 5 minutes.
- While the chicken is cooking make the white sauce. Combine the mayo, yogurt, vinegar, a pinch of salt, garlic powder, a pinch of pepper, the juice of half a lemon and the dill in a small bowl and whisk together. It should be a somewhat thick yet runny and smooth consistency.
- Everything should be finished at this point. Plate with the rice first, chicken over top, lettuce on the side and white sauce all over. Add your favorite hot sauce too if you’d like.
Nutrition
Calories: 543kcal | Carbohydrates: 5g | Protein: 38g | Fat: 41g | Saturated Fat: 12g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 16g | Trans Fat: 0.3g | Cholesterol: 230mg | Sodium: 499mg | Potassium: 547mg | Fiber: 1g | Sugar: 1g | Vitamin A: 278IU | Vitamin C: 16mg | Calcium: 40mg | Iron: 2mg