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NYC Street Cart chicken and rice
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NYC Street Cart Chicken and Rice

Prep Time 30 minutes
Cook Time 1 hour
Total Time 4 hours 30 minutes
Servings 4 servings

Ingredients

Chicken Marinade Ingredients

  • 4 tbsp freshly squeezed lemon juice
  • 4 tbsp chopped fresh oregano
  • 1 tsp ground coriander
  • 1 tsp onion powder
  • 1/2 cup extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 1.5 lbs boneless, skinless chicken breasts, cut into bite size pieces

Rice Ingredients

  • 2 tbsp unsalted butter
  • 1/2 tsp ground turmeric
  • 1/4 tsp ground cumin
  • 2 1/2 cups chicken broth
  • 1 1/2 cups basmati rice
  • kosher salt
  • ground black pepper

White Sauce Ingredients

  • 1 cup Greek yogurt
  • 2 tbsp white vinegar
  • 1 tsp freshly squeezed lemon juice
  • 2 tbsp chopped fresh parsley
  • 1/2 tsp kosher salt
  • Ground black pepper, to taste
  • 1 tbsp milk

Salad Ingredients

  • one head iceberg lettuce
  • 2-3 medium tomatoes, diced

Instructions

PREP INSTRUCTIONS

  • Cut chicken breasts into chunks and place in a large Ziploc bag.
  • Combine the first seven ingredients of the chicken marinade in a small food processor and blend until smooth.
  • Pour HALF the marinade into a small container. Cover with lid or plastic wrap, then place in the fridge.
  • Pour the remaining half of the marinade over the chicken in the Ziploc bag. Close the bag and massage so that the marinade coats the chicken.
  • Marinate the chicken in the fridge for 3-4 hours.
  • Chop iceberg lettuce into thin slices and store in fridge for later.
  • Chop tomatoes and store in fridge for later.
  • Make the white sauce: combine all sauce ingredients in a small bowl and stir together. Taste, and add salt and pepper as needed. Cover and place in fridge until ready to serve the meal.

RICE COOKING INSTRUCTIONS

  • In a large Dutch oven, melt the butter over medium-high heat. Add the turmeric and cumin, stir, and cook one minute until fragrant.
  • Add the rice, salt, and ground black pepper to the pot and stir to coat. Cook rice four minutes, stirring frequently, until lightly toasted.
  • Stir in the chicken broth. Bring mixture to a boil, cover the pot, reduce heat to a simmer, and let rice cook 15 minutes without disturbing it. (Seriously. Do not lift the cover!)
  • Remove the covered pot from the heat and turn off the stove. Let rice rest in the pot, covered, for about 15 minutes, until the water is completely absorbed and the rice is tender. Fluff rice with a fork before serving.

CHICKEN COOKING INSTRUCTIONS

  • While the rice is cooking, make the chicken. Heat a large, clean skillet over high heat.
  • Pour the marinated chicken and any marinade from the bag into the hot skillet. Spread chicken into a single layer and sear 5-6 minutes, until brown on one side. Flip chicken and cook through, stirring occasionally, another 4-5 minutes.
  • Turn heat down to low. Take the container of reserved sauce out of the fridge and pour about half the container over the cooked chicken in the skillet. Toss to combine. Add the rest of the sauce if you want your chicken saucier!
  • To serve: Scoop some rice onto a plate, then spoon the chicken over the rice. Add some iceberg lettuce and chopped tomatoes to the plate, then drizzle (or drench!) everything with the white sauce.

Notes

NYC Street Cart Chicken and Rice is an adapted version of this recipe.