HALAL CART-STYLE CHICKEN & RICE

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HALAL CART-STYLE CHICKEN & RICE

Yield 4

Prep time

45 Min

Cook time

20 Min

Total time

1 H & 5 M

Ingredients

Chicken Marinade:

• 2 lb chicken thighs, boneless, skinless (or skinless, boneless chicken breast)
• 2 tsp garlic powder
• 1 tsp sazon
• 1 tsp coriander
• 1 tsp oregano
• 1 tsp salt and pepper
• 2 Tbsp olive oil

Rice:

• 2 cups basmati rice
• 2 Tbsp butter
• 1 tsp turmeric
• 1/2 tsp cardamom
• 1/2 tsp cumin
• 2 tsp salt
• 3 cups veggie broth

Red Sauce:

• 20-30 Chile de arbol
• 2 cups boiling water
• 1/4 cup chili water
• 5 cloves garlic cloves
• 2 Tbsp vegetable oil
• 1 tsp chili powder
• 1 tsp paprika
• 1 tsp coriander
• 1 tsp salt
• 1/2 cumin

White sauce:

• 1/2 cup mayo
• 1/2 cup sour cream
• 1/2 cup full fat plain yogurt
• 1/4 cup white vinegar
• Juice of 1 lemon
• 1 Tbsp sazon or seasoning salt
• 1 Tbsp dried parsley (I prefer over fresh)
• Optional: 2 tsp honey or sugar
• Finish with iceberg lettuce and tomato

Instructions

1. Butterfly chicken thighs, then drizzle olive oil and massage. To the chicken, sprinkle garlic powder, sazon, coriander, oregano, salt and pepper. Set aside to marinade as you further prep the dish.
2. To make the rice, first rinse with cold water. Then, in a large, deep nonstick pan, melt butter. Add turmeric, cardamom and cumin. Allow to toast for about 1-2 minutes. It should become fragrant. Next, add rice, salt and vegetable broth and bring to a boil. Once boiling, cover with lid, and bring heat down to low. Allow to simmer for 10-15 minutes.
3. To make the red sauce, place the chile de arbol on a cutting board (careful not to touch your eyes in the process), and cut off the stems from each chili pepper. Then, remove and discard the seeds. Next, soak them in boiling water. They should soak for about 20-30 minutes. This will soften them up considerably.
4. Once chilis are hydrated, finish making the red sauce by placing the hydrated chilis into a blender with chili water, garlic cloves, vinegar vegetable oil, chili powder, paprika, coriander, cumin and salt. Fully blend. Strain into a condiment squeeze bottle using a small mesh strainer or colander. (Chef tip: while the chilis are hydrating, you can make the white sauce!)
5. To make the white sauce, place mayonnaise, sour cream yogurt, vinegar, lemon juice, and parsley into a bowl and whisk until smooth. Give it a taste, and if you’d like to make it a bit sweet, and cut out a little acidity, pour in honey or salt, whisk again. Carefully pour sauce into a condiment squeeze bottle using a funnel. Set aside. Cut lettuce into very thin strips, and cut tomato into small cubes. Set aside.
6. Cook chicken in a pan on medium high heat. Chicken thighs cook quickly, so it should only take 8-10 minutes on both sides. Internal temperature of thighs should read 165 degrees. After they’re done, let rest 5-10 minutes, then cut chicken in small cubes.
7. To serve, spoon a bed of rice on a plate, spread a small handful of shredded lettuce on top, then a small handful of tomatoes, followed by the diced chicken on top, and red and white sauce to your desired taste.

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