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Photograph of Halal cart-style chicken and rice with white sauce.

AmericanHalal cart-style chicken and rice with white sauce

Serves 4-6 | Prep 15 mins | Cook 45 mins

This utterly faithful recipe perfectly recreates a New York City halal-cart classic: Chicken and Rice with White Sauce. The chicken is marinated with herbs, lemon, and spices; the rice golden; the sauce, as white and creamy as ever.

Source: www.seriouseats.com

Ingredients

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For the chicken:

2 tbsps fresh lemon juice
1 tbsp chopped fresh oregano
½ tsp ground coriander seed
3 cloves garlic, roughly chopped
¼ cup light olive oil
Kosher salt and freshly ground black pepper
2 lbs boneless skinless chicken thighs, trimmed of excess fat (6-8 thighs)
1 tbsp vegetable or canola oil

For the rice:

2 tbsps unsalted butter
½ tsp turmeric
¼ tsp ground cumin
1½ cups long-grain or Basmati rice
2½ cups chicken broth
Kosher salt and freshly ground black pepper

For the sauce:

½ cup mayonnaise
½ cup Greek yogurt
1 tbsp sugar
2 tbsps white vinegar
1 tsp lemon juice
¼ cup chopped fresh parsley
Kosher salt and freshly ground black pepper

To serve:

1 head iceberg lettuce, shredded
1 large tomato, cut into wedges
Fluffy pocketless pita bread, brushed in butter, lightly toasted, and cut into 1-3 inch strips
Harissa-style hot sauce, for serving

Instructions

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For the chicken: Combine the lemon juice, oregano, coriander, garlic, and olive oil in a blender. Blend until smooth. Season the marinade to taste with kosher salt and black pepper. Place the chicken in a 1-gallon zipper-lock bag and add half of the marinade (reserve the remaining marinade in the refrigerator). Turn the chicken to coat, seal the bag, and marinate the chicken in the refrigerator for at least and up to , turning occasionally to redistribute the marinade.
Remove the chicken from the bag and pat it dry with paper towels. Season with kosher salt and pepper, going heavy on the pepper. Heat the oil in a 12 inch heavy-bottomed cast iron or stainless-steel skillet over medium-high heat until it is lightly smoking. Add the chicken pieces and cook without disturbing until they are lightly browned on the first side, about . Using tongs, flip the chicken. Reduce the heat to medium and cook until the chicken is cooked through, about longer. Transfer the chicken to a cutting board and allow to cool for .
Using a chef's knife, roughly chop the chicken into ½ to ¼ inch chunks. Transfer to a medium bowl, add the remaining marinade, cover loosely with plastic, and refrigerate while you cook the rice and prepare the sauce.
For the rice: Melt the butter over medium heat in a large Dutch oven. Add the turmeric and cumin and cook until fragrant but not browned, about . Add the rice and stir to coat. Cook, stirring frequently, until the rice is lightly toasted, about . Add the chicken broth. Season to taste with salt and pepper. Raise the heat to high and bring to a boil. Cover, reduce to a simmer, and cook for without disturbing. Remove from the heat and allow to rest until the water is completely absorbed and the rice is tender, about .
For the sauce: In a small bowl, combine the mayonnaise, yogurt, sugar, vinegar, lemon juice, parsley, and 2 tsps black pepper. Whisk to combine. Season to taste with salt.
To serve: Return the entire contents of the chicken bowl (chicken, marinade, and all juices) to the skillet. Cook over medium-high heat, stirring occasionally, until heated through. To serve, divide the rice, lettuce, tomato, and toasted pita bread evenly among four to six plates. Pile the chicken on top of the rice. Top with the white sauce and hot sauce. Serve immediately, passing extra sauce at the table. Note: Do not marinate the chicken longer than or it'll get a mushy texture. If you must delay cooking the chicken for any reason, remove it from the marinade, pat it dry with paper towels, and refrigerate until ready to cook.

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