Chicken over Rice | Halal cart style
Directions
- 1In a pan, add coconut oil, turmeric, cumin, cardamom seeds, cinnamon sticks, and bouillon paste.
- 2Let it simmer for about 20 seconds, then add washed and soaked basmati rice.
- 3Add some water and a bay leaf, then cover with a lid to steam for about 25-30 minutes.
- 4In a bowl, add olive oil to 2 lbs of chicken.
- 5Add shawarma seasoning, cumin powder, black pepper, oregano, garlic powder, and sazón.
- 6Squeeze half a lemon in and mix well.
- 7Pan-fry the chicken until cooked, tender and orange in color.
- 8For the white sauce, add mayonnaise, sour cream, dill, half a lemon's juice, honey, a dash of salt, and a splash of water.
- 9Mix the ingredients until you reach the desired consistency.
- 10Toss together a salad of romaine lettuce, tomatoes, and cucumbers.
- 11Assemble the chicken over rice by layering rice, chicken, and salad.
- 12Drizzle generously with the white sauce.
Ingredients
- 1 tbs coconut oil
- 2 tsp turmeric powder
- 2 tsp cumin powder
- 4 cardamom seeds
- 2 cinnamon sticks
- 1 tbs better than bouillon chicken paste
- 1 bay leaf
- 3 cups basmati rice
- 1 cup water
- 2 tsp olive oil
- 2 tsp shawarma seasoning
- 2 tsp cumin powder
- 1 tsp black pepper
- 2 tsp onion powder
- 1 tsp oregano
- 1 lemon
- 6 packets sazon
- 1 head romaine lettuce
- 2 tomatoes
- 1 cucumbers
- 1 cup mayonnaise
- 1 cup sour cream or greek yogurt
- 2 tsp dill
- 1 lemon
- 2 tsp honey
- 1 dash salt
- 1 splash water
Equipment
panbowlspatulatongslemon juicer
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