HALAL CART CHICKEN OVER RICE Jun 12 Written By Eleanor Debel https://www.youtube.com/shorts/XVTSUyrM9vs PrintHALAL CART CHICKEN OVER RICE Yield 4Prep time15 MinCook time15 MinTotal time30 MinIngredientsSpicy Red Rice:1 ½ cups basmati rice, rinse and soak in water for 1 hour 1 Tbsp ghee 1 Tbsp hot pepper paste¼ tsp paprika ¼ tsp cumin 1 tsp chicken bouillon powder Chicken:1 lb chicken thighs, cut into thin ½ inch strips ½ tsp paprika¼ tsp oregano ½ tsp garlic powder ½ tsp sazon 1 Tbsp lemon juice 2 Tbsp olive oil White Sauce:1/3 cup sour cream1/4 cup mayonnaise1 Tbsp white vinegar1 Tbsp dried parsley1 Tbsp seasoning salt or kosher salt 1 lemon, juiced Shredded lettuce Fresh diced tomato InstructionsHeat a large shallow pot or saucepan over medium heat and add the ghee, hot pepper paste, paprika, cumin, and chicken bouillon. Add in the washed and soaked rice and stir to combine. Add 3 cups of water and bring to a boil, reduce the heat to low and simmer the rice, uncovered, for about 20 minutes, stirring every 5 minutes until all the water has evaporated. Let the rice sit for several minutes then fluff with a fork and set aside.In a large bowl toss together the chicken thigh pieces, paprika, oregano, garlic powder, sazon, lemon juice and olive oil until all the chicken is coated in seasoning. Let sit for 15-30 minutes or up to 12 hours to marinate.While the chicken is marinating, stir together all the ingredients for the white sauce. Taste to adjust seasoning, then transfer to a squeeze bottle and set aside in the fridge until ready to use.Heat a large skillet over medium high heat and add in the marinated chicken in an even layer, spreading it out to get maximum browning. Let cook undisturbed for about 6-8 minutes, then toss the chicken around and break it up with the edge of a wooden spoon to get everything crispy and browned. Cook another 3-4 minutes until all the chicken is cooked through then remove the pan from the heat and set aside.To assemble: add a layer of spiced red rice to the base of a bowl of plate, pile half the bowl with the cooked chicken then add a row of shredded lettuce and a row of fresh diced tomatoes, cover the whole thing with white sauce and enjoy!Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance chickenrice dishesramadaneasysauces Eleanor Debel
HALAL CART CHICKEN OVER RICE Jun 12 Written By Eleanor Debel https://www.youtube.com/shorts/XVTSUyrM9vs PrintHALAL CART CHICKEN OVER RICE Yield 4Prep time15 MinCook time15 MinTotal time30 MinIngredientsSpicy Red Rice:1 ½ cups basmati rice, rinse and soak in water for 1 hour 1 Tbsp ghee 1 Tbsp hot pepper paste¼ tsp paprika ¼ tsp cumin 1 tsp chicken bouillon powder Chicken:1 lb chicken thighs, cut into thin ½ inch strips ½ tsp paprika¼ tsp oregano ½ tsp garlic powder ½ tsp sazon 1 Tbsp lemon juice 2 Tbsp olive oil White Sauce:1/3 cup sour cream1/4 cup mayonnaise1 Tbsp white vinegar1 Tbsp dried parsley1 Tbsp seasoning salt or kosher salt 1 lemon, juiced Shredded lettuce Fresh diced tomato InstructionsHeat a large shallow pot or saucepan over medium heat and add the ghee, hot pepper paste, paprika, cumin, and chicken bouillon. Add in the washed and soaked rice and stir to combine. Add 3 cups of water and bring to a boil, reduce the heat to low and simmer the rice, uncovered, for about 20 minutes, stirring every 5 minutes until all the water has evaporated. Let the rice sit for several minutes then fluff with a fork and set aside.In a large bowl toss together the chicken thigh pieces, paprika, oregano, garlic powder, sazon, lemon juice and olive oil until all the chicken is coated in seasoning. Let sit for 15-30 minutes or up to 12 hours to marinate.While the chicken is marinating, stir together all the ingredients for the white sauce. Taste to adjust seasoning, then transfer to a squeeze bottle and set aside in the fridge until ready to use.Heat a large skillet over medium high heat and add in the marinated chicken in an even layer, spreading it out to get maximum browning. Let cook undisturbed for about 6-8 minutes, then toss the chicken around and break it up with the edge of a wooden spoon to get everything crispy and browned. Cook another 3-4 minutes until all the chicken is cooked through then remove the pan from the heat and set aside.To assemble: add a layer of spiced red rice to the base of a bowl of plate, pile half the bowl with the cooked chicken then add a row of shredded lettuce and a row of fresh diced tomatoes, cover the whole thing with white sauce and enjoy!Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance chickenrice dishesramadaneasysauces Eleanor Debel
