HALAL CART CHICKEN AND RICE #dinner

Halal Cart Chicken and Rice is a gigantically prevalent dish in New York City. Along populated corners you can stroll past and smell the astounding warm flavors of the chicken and rice and wind up remaining in the long queues before you even acknowledge what occurred. 

The Halal Guys are as much motivation to visit the city as some other nourishment you've chosen to put on your short rundown amid a visit. This Halal Cart Chicken and Rice is served up to a long queue of fans all things considered. The seasonings are intense and delightful, firm cooked chicken and prepared rice. 

I stirred up the sauce a bit including Sriracha and when it came time to supper, there was a significant lot of quiet as we as a whole stuffed our countenances as fast as possible! This dish is fabulous and isn't unreasonably hot for even the youths to appreciate (less the sauce). 

Give it a shot, it might appear to be threatening a result of the quantity of fixings, yet it is extremely only a somewhat not insignificant rundown of extremely simple advances and the final products more than compensates for it! 

This Halal Cart Chicken and Rice originates from one of my most loved hotspots for supper motivation and kitchen wizardry, the Serious Eats Food Lab hero Kenji.

Also try our recipe : GREEN CHILE CHICKEN ENCHILADAS #dinnerfood

INGREDIENTS :

For the chicken :

• 2 tablespoons lemon juice
• 1 tablespoon chopped fresh oregano
• 1/2 teaspoon ground coriander
• 3 garlic cloves , roughly chopped (about 1 1/2 tablespoons)
• 1/4 cup light olive oil
• Kosher salt and freshly ground black pepper
• 2 pounds boneless , skinless chicken thighs, trimmed of excess fat (6 to 8 thighs)
• 1 tablespoon vegetable or canola oil

For the rice :

• 2 tablespoons unsalted butter
• 1/2 teaspoon turmeric
• 1/4 teaspoon ground cumin
• 1 1/2 cups extra long-grain or Basmati rice
• 2 1/2 cups chicken broth
• Kosher salt and freshly ground black pepper

For the sauce :

• 1 cup Greek yogurt
• 1-2 tablespoons Sriracha sauce
• 2 cloves garlic , minced
• salt and pepper to taste

INSTRUCTIONS :

1. To marinade the chicken: Combine the lemon juice, oregano, coriander, garlic, and olive oil in a blender until smooth.
2. Season to taste with kosher salt and black pepper.
3. Place the chicken in a ziploc bag.
4. Marinade for 3-4 hours.
5. Take out of the bag and pat dry with paper towels.
6. Cook on medium-high in a pan, skin side down for 4-5 minutes, or until well browned.
7. Turn over and cook for another 4-5 minutes until cooked completely through.
8. Let the chicken cool for 5-10 minutes, then chop into rough chunks.
9. For the rice: Melt the butter over medium heat in a large Dutch oven then add the spices and cook until you can smell them, stirring into the butter.
10. Add the rice and stir to coat.
11. Cook, stirring frequently for 4 minutes until the rice is toasted.
12. Add the chicken broth and season to taste with salt and pepper.
13. Bring mixture to a boil.
14. Cover, reduce to a simmer, and cook for 15 minutes without disturbing.
15. Remove from the heat and rest without opening the lid for 15 minutes.
16. To make the sauce: Combine yogurt and Sriracha and let sit for an hour in the fridge.

Reada more our recipe : CRACK CHICKEN TACOS RECIPE #dinner

Source : bit.ly/2H01Wn6