Street Cart Chicken & Yellow Rice
There’s just something special and addictive about a heaping mound of rice and marinated chicken that is slathered in white and red sauce.
Ingredients
Chicken
- chicken thighs, boneless41 lb
- salt5 ga sprinkle
- whole cloves~5
- cumin seeds5 ga spoonful
- dried oregano2 ga sprinkle
- black pepper20 cranksa spoonful
- garlic3 cloves
- lemon juice1/4 lemon
- mayonnaise30 g2 spoonfuls
Yellow rice
- basmati rice200 g1 part
- chicken broth, or water250 g1 part
- butter, unsalted15 ga spoonful
- onions, finely diced1/8
- cumin seeds5 ga spoonful
- turmeric powder5 ga spoonful
- smoked paprika5 ga spoonful
- bay leaves1-2
- saltto taste
White sauce
- mayonnaise100 g2 parts
- greek yogurt50 g1 part
- white vinegar10 ga splash
- lemon juice1/4 lemon
- black pepper10 cranksa sprinkle
- dried oreganoa sprinkle
- smoked paprikaa sprinkle
- saltto taste
Red hot sauce
- water100 g2 parts
- white vinegar50 g1 part
- cayenne pepper15 g1/3 part
- red pepper flakes5 ga spoonful
- lemon juice1/2 lemon
- sugar10 ga spoonful
- saltto taste
For serving
- pita bread
- lettuce, thinly sliced
- tomatoes, diced
FAQ
The chicken & rice platter on the streets of NYC is easily one of my favorite dishes, and it's quite easy to make at home too.
Ethan Chlebowski
Method
Step 1: Marinate the chicken
Sprinkle the chicken thighs with salt and set them aside.
Crush the cloves and cumin in a mortar and pestle. Add oregano, black pepper, and garlic cloves into the mortar with the spices and crush into a rough paste.
In a large mixing bowl, combine the lemon juice, mayo, and spice mixture. Add the chicken thighs and mix to thoroughly coat the exterior. Cover and place in the fridge to for up to 24 hrs or cook right away.
Step 2: Start the rice
Melt butter in a pot over medium heat.
Add onion, cumin, turmeric, smoked paprika, and bay leaf. the aromatics until fragrant but not burnt, about 30 seconds.
Add the rice to the pan with the aromatics and mix. Lightly toast the rice and stir for about 2 minutes.
Step 3: Simmer the rice
Add chicken broth, turn up the heat, and cover the pan to bring to a boil.
Reduce the heat to the lowest setting. Let the rice gently while covered for about 20 minutes.
Meanwhile, feel free to cook the chicken or mix the sauces (next steps)
Uncover and taste the rice! Add salt as needed or stir a little more butter to make the rice more unctuous.
Step 4: Make the red sauce
Add all ingredients to a blender. Process until smooth.
Add sauce to a pot and simmer over medium-low heat to develop flavors and the sauce.
Taste and adjust for salt and vinegar - NOTE: This will be hot.
Let cool before storing in a bottle in the fridge.
Step 5: Mix the white sauce
Place bowl over a scale, and add the mayo, yogurt, vinegar, lemon juice, black pepper, oregano, smoked paprika, and salt into a bowl. Mix together.
Taste it! Adjust salt or any spice/herb additions as you see fit.
Step 6: Cook the chicken
When ready to cook, place a pan over medium-high heat. Once hot, the chicken thighs on both sides until the internal temp reaches at least 165 F.
Chop the chicken into pieces in the pan or let them rest, then slice.
Step 7: Assemble & serve
Serve a portion of chicken & rice on a plate and drizzle with both of the sauces, as desired.
Optional: serve with pita bread or fresh vegetables/herbs for garnish
The chicken & rice platter on the streets of NYC is easily one of my favorite dishes, and it's quite easy to make at home too.
Ethan Chlebowski
Ingredients
Chicken
- chicken thighs, boneless41 lb
- salt5 ga sprinkle
- whole cloves~5
- cumin seeds5 ga spoonful
- dried oregano2 ga sprinkle
- black pepper20 cranksa spoonful
- garlic3 cloves
- lemon juice1/4 lemon
- mayonnaise30 g2 spoonfuls
Yellow rice
- basmati rice200 g1 part
- chicken broth, or water250 g1 part
- butter, unsalted15 ga spoonful
- onions, finely diced1/8
- cumin seeds5 ga spoonful
- turmeric powder5 ga spoonful
- smoked paprika5 ga spoonful
- bay leaves1-2
- saltto taste
White sauce
- mayonnaise100 g2 parts
- greek yogurt50 g1 part
- white vinegar10 ga splash
- lemon juice1/4 lemon
- black pepper10 cranksa sprinkle
- dried oreganoa sprinkle
- smoked paprikaa sprinkle
- saltto taste
Red hot sauce
- water100 g2 parts
- white vinegar50 g1 part
- cayenne pepper15 g1/3 part
- red pepper flakes5 ga spoonful
- lemon juice1/2 lemon
- sugar10 ga spoonful
- saltto taste
For serving
- pita bread
- lettuce, thinly sliced
- tomatoes, diced
Method
Step 1: Marinate the chicken
Sprinkle the chicken thighs with salt and set them aside.
Crush the cloves and cumin in a mortar and pestle. Add oregano, black pepper, and garlic cloves into the mortar with the spices and crush into a rough paste.
In a large mixing bowl, combine the lemon juice, mayo, and spice mixture. Add the chicken thighs and mix to thoroughly coat the exterior. Cover and place in the fridge to for up to 24 hrs or cook right away.
Step 2: Start the rice
Melt butter in a pot over medium heat.
Add onion, cumin, turmeric, smoked paprika, and bay leaf. the aromatics until fragrant but not burnt, about 30 seconds.
Add the rice to the pan with the aromatics and mix. Lightly toast the rice and stir for about 2 minutes.
Step 3: Simmer the rice
Add chicken broth, turn up the heat, and cover the pan to bring to a boil.
Reduce the heat to the lowest setting. Let the rice gently while covered for about 20 minutes.
Meanwhile, feel free to cook the chicken or mix the sauces (next steps)
Uncover and taste the rice! Add salt as needed or stir a little more butter to make the rice more unctuous.
Step 4: Make the red sauce
Add all ingredients to a blender. Process until smooth.
Add sauce to a pot and simmer over medium-low heat to develop flavors and the sauce.
Taste and adjust for salt and vinegar - NOTE: This will be hot.
Let cool before storing in a bottle in the fridge.
Step 5: Mix the white sauce
Place bowl over a scale, and add the mayo, yogurt, vinegar, lemon juice, black pepper, oregano, smoked paprika, and salt into a bowl. Mix together.
Taste it! Adjust salt or any spice/herb additions as you see fit.
Step 6: Cook the chicken
When ready to cook, place a pan over medium-high heat. Once hot, the chicken thighs on both sides until the internal temp reaches at least 165 F.
Chop the chicken into pieces in the pan or let them rest, then slice.
Step 7: Assemble & serve
Serve a portion of chicken & rice on a plate and drizzle with both of the sauces, as desired.
Optional: serve with pita bread or fresh vegetables/herbs for garnish
