Halal Cart-Style Chicken and Yellow Rice
with cucumber and tomato salad / yogurt sauce
Don't be intimidated by the number of ingredients in this street food classic. It's fast and easy to prepare and delivers big, bold flavors. You'll want to keep this one on repeat!
Smarts: While this recipe features chicken, other proteins would also be delicious prepared in this way.
Ingredients
- Butter - 2 Tbsp
- Turmeric - 1/2 tsp
- Cumin, ground - 1/4 tsp
- Salt - 1/4 tsp
- Rice, white or brown basmati - 1 cup
- Stock, chicken - 2 cups (sub any type of stock or water)
- Garlic - 3 cloves , minced
- Salt - 3/4 tsp
- Oregano, dried - 1 tsp
- Coriander, ground - 1/2 tsp
- Paprika, smoked - 1/2 tsp
- Cinnamon, ground - 1/2 tsp
- Allspice, ground (opt) - 1/4 tsp
- Black pepper - 1/4 tsp
- Oil, olive - 2 Tbsp
- Lemon juice - 2 Tbsp
- Vinegar, white - 1 Tbsp
- Chicken breasts, boneless and skinless - 1 lb , halved to thin
- Oil, cooking - 1 Tbsp
- Sriracha - for serving (sub your favorite hot sauce)
- Cucumbers - 12 oz , diced
- Tomatoes, medium - 2 , diced
- Parsley, fresh - 1/4 cup , stems removed and roughly chopped
- Vinegar, red or white wine - 1 1/2 Tbsp
- Yogurt, plain or Greek - 1/4 cup
- Mayonnaise - 1/4 cup
- Vinegar, white - 1 Tbsp
- Water - 1 tsp
- Lemon juice - 1 tsp
Prep
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Cook rice - Place a saucepan with butter over medium heat. When butter is melted and bubbly, add turmeric, cumin, and salt (portion for rice), and stir until spices are fragrant, ~1 minute. Add rice and stir to coat rice evenly with spices. Slowly pour in stock, scraping up any browned bits from the bottom of the pan. Bring to a simmer, cover the pan, and reduce heat to low. Cook until rice has absorbed all the liquid, 15 to 18 minutes. (Can be done up to 5 days ahead)
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Make marinade - Mince the garlic. Combine salt (portion for chicken), oregano, coriander, paprika, cinnamon, allspice (if using), black pepper, garlic, olive oil, lemon juice (portion for chicken), and vinegar (portion for chicken). (Can be done up to 5 days ahead)
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Marinate chicken - Slice chicken in half lengthwise to thin. Combine chicken with marinade and tenderize with a fork. Cover and refrigerate for at least 20 minutes or up to 1 day. (Can be done 1 day ahead)
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Make yogurt sauce - In a small bowl, whisk together yogurt, mayonnaise, vinegar (portion for sauce), water, and lemon juice (portion for sauce). Taste and season with some salt and pepper, or more lemon juice, if desired. Add an extra splash of water if needed to reach a thin pouring consistency. (Can be done 1 day ahead)
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Make
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Heat a large skillet with cooking oil over medium heat. Remove chicken from marinade (discard marinade). Add chicken to heated oil and sear on both sides until golden brown and cooked through, 3 to 5 minutes per side. Transfer to a plate and cover loosely with foil. Allow to rest for ~5 minutes before slicing.
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While chicken is cooking, place cucumbers, tomatoes, and parsley in a large serving or mixing bowl. Add vinegar (portion for salad) and a pinch of salt and toss to combine.
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If rice was made ahead of time, warm it in the microwave.
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If sauce was made ahead of time, give it a stir.
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Slice chicken into strips or bite-sized pieces.
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Make a bed of rice on serving plates. Arrange sliced chicken and cucumber and tomato salad on top of rice. Drizzle yogurt sauce over everything.
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Serve chicken and rice with sriracha for topping. Enjoy!
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