Halal Cart Style Chicken and Rice

25 mins
Serves 2
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Directions

  1. 1Butterfly the chicken thighs to ensure even cooking.
  2. 2Butterfly the chicken thighs to ensure even cooking.
  3. 3Butterfly the chicken thighs to ensure even cooking.
  4. 4In a bowl, mix garlic powder, Sazón, coriander, oregano, salt, and pepper.
  5. 5In a bowl, mix garlic powder, Sazón, coriander, oregano, salt, and pepper.
  6. 6In a bowl, mix garlic powder, Sazón, coriander, oregano, salt, and pepper.
  7. 7Drizzle olive oil over the chicken thighs and massage the spices into the chicken.
  8. 8Drizzle olive oil over the chicken thighs and massage the spices into the chicken.
  9. 9Drizzle olive oil over the chicken thighs and massage the spices into the chicken.
  10. 10Let the chicken marinate for a few minutes.
  11. 11Let the chicken marinate for a few minutes.
  12. 12Let the chicken marinate for a few minutes.
  13. 13Rinse Basmati rice with cold water several times to wash off the starch.
  14. 14Rinse Basmati rice with cold water several times to wash off the starch.
  15. 15Rinse Basmati rice with cold water several times to wash off the starch.
  16. 16In a non-stick pot, melt butter over medium-high heat.
  17. 17In a non-stick pot, melt butter over medium-high heat.
  18. 18In a non-stick pot, melt butter over medium-high heat.
  19. 19Toast turmeric, cumin, and cardamom in the melted butter for a couple of minutes.
  20. 20Toast turmeric, cumin, and cardamom in the melted butter for a couple of minutes.
  21. 21Toast turmeric, cumin, and cardamom in the melted butter for a couple of minutes.
  22. 22Add the washed rice and salt to the pot.
  23. 23Add the washed rice and salt to the pot.
  24. 24Add the washed rice and salt to the pot.
  25. 25Add veggie broth, bring to a boil, then reduce heat to low, cover, and simmer for 10-15 minutes.
  26. 26Add veggie broth, bring to a boil, then reduce heat to low, cover, and simmer for 10-15 minutes.
  27. 27Add veggie broth, bring to a boil, then reduce heat to low, cover, and simmer for 10-15 minutes.
  28. 28Remove the stems and seeds from the dried chilies.
  29. 29Remove the stems and seeds from the dried chilies.
  30. 30Remove the stems and seeds from the dried chilies.
  31. 31Rehydrate the chilies in boiling water for about 20 minutes.
  32. 32Rehydrate the chilies in boiling water for about 20 minutes.
  33. 33Rehydrate the chilies in boiling water for about 20 minutes.
  34. 34Make the white sauce by mixing yogurt, mayonnaise, Dijon mustard, garlic powder, Sazón, white vinegar, lemon juice, and dried parsley.
  35. 35Make the white sauce by mixing yogurt, mayonnaise, Dijon mustard, garlic powder, Sazón, white vinegar, lemon juice, and dried parsley.
  36. 36Make the white sauce by mixing yogurt, mayonnaise, Dijon mustard, garlic powder, Sazón, white vinegar, lemon juice, and dried parsley.
  37. 37Blend the chilies, chili water, garlic cloves, white vinegar, neutral oil, chili powder, paprika, coriander, cumin, and salt for the red sauce.
  38. 38Blend the chilies, chili water, garlic cloves, white vinegar, neutral oil, chili powder, paprika, coriander, cumin, and salt for the red sauce.
  39. 39Blend the chilies, chili water, garlic cloves, white vinegar, neutral oil, chili powder, paprika, coriander, cumin, and salt for the red sauce.
  40. 40Strain the red sauce using a fine strainer and funnel into a bottle.
  41. 41Strain the red sauce using a fine strainer and funnel into a bottle.
  42. 42Strain the red sauce using a fine strainer and funnel into a bottle.
  43. 43Slice iceberg lettuce thinly.
  44. 44Slice iceberg lettuce thinly.
  45. 45Slice iceberg lettuce thinly.
  46. 46Dice tomatoes into tiny cubes.
  47. 47Dice tomatoes into tiny cubes.
  48. 48Dice tomatoes into tiny cubes.
  49. 49Cook the chicken thighs in a hot pan until cooked through, then let rest for 5-10 minutes and chop into bite-sized pieces.
  50. 50Cook the chicken thighs in a hot pan until cooked through, then let rest for 5-10 minutes and chop into bite-sized pieces.
  51. 51Cook the chicken thighs in a hot pan until cooked through, then let rest for 5-10 minutes and chop into bite-sized pieces.
  52. 52Assemble the dish by making a bed of rice on a plate, adding shredded lettuce and diced tomatoes to one side, and arranging chicken on the other side. Top with white and red sauces as desired.
  53. 53Assemble the dish by making a bed of rice on a plate, adding shredded lettuce and diced tomatoes to one side, and arranging chicken on the other side. Top with white and red sauces as desired.
  54. 54Assemble the dish by making a bed of rice on a plate, adding shredded lettuce and diced tomatoes to one side, and arranging chicken on the other side. Top with white and red sauces as desired.

Ingredients

  • 8 boneless, skinless chicken thighs
  • 8 boneless, skinless chicken thighs
  • 8 boneless, skinless chicken thighs
  • 1 tablespoon garlic powder
  • 1 tablespoon garlic powder
  • 1 tablespoon garlic powder
  • 1 tablespoon Sazón
  • 1 tablespoon Sazón
  • 1 tablespoon Sazón
  • 1 tablespoon coriander
  • 1 tablespoon coriander
  • 1 tablespoon coriander
  • 1 tablespoon oregano
  • 1 tablespoon oregano
  • 1 tablespoon oregano
  • 2 pinches salt
  • 2 pinches salt
  • 2 pinches salt
  • 2 pinches pepper
  • 2 pinches pepper
  • 2 pinches pepper
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 1 cup Basmati rice
  • 1 cup Basmati rice
  • 1 cup Basmati rice
  • 1 tablespoon butter
  • 1 tablespoon butter
  • 1 tablespoon butter
  • 1 pinch turmeric
  • 1 pinch turmeric
  • 1 pinch turmeric
  • 1 pinch cumin
  • 1 pinch cumin
  • 1 pinch cumin
  • 1 pinch cardamom
  • 1 pinch cardamom
  • 1 pinch cardamom
  • 1.5 cups veggie broth
  • 1.5 cups veggie broth
  • 1.5 cups veggie broth
  • 10 dried chilies
  • 10 dried chilies
  • 10 dried chilies
  • 1 cup boiling water
  • 1 cup boiling water
  • 1 cup boiling water
  • 1 cup plain full-fat yogurt
  • 1 cup plain full-fat yogurt
  • 1 cup plain full-fat yogurt
  • 1 cup mayonnaise
  • 1 cup mayonnaise
  • 1 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Dijon mustard
  • 1 tablespoon white vinegar
  • 1 tablespoon white vinegar
  • 1 tablespoon white vinegar
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon juice
  • 1 tablespoon dried parsley
  • 1 tablespoon dried parsley
  • 1 tablespoon dried parsley
  • 4 fresh garlic cloves
  • 4 fresh garlic cloves
  • 4 fresh garlic cloves
  • 1 tablespoon chili powder
  • 1 tablespoon chili powder
  • 1 tablespoon chili powder
  • 1 tablespoon paprika
  • 1 tablespoon paprika
  • 1 tablespoon paprika
  • 1 head iceberg lettuce
  • 1 head iceberg lettuce
  • 1 head iceberg lettuce
  • 2 tomatoes
  • 2 tomatoes
  • 2 tomatoes

Equipment

knifecutting boardbaking sheetbowlblendernon-stick pot with lidstrainerfunnelbottle
Halal Cart Style Chicken and Rice | Clip Recipe