WHAT IS HALAL CHICKEN RECIPES

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HALAL CART CHICKEN AND RICE RECIPE | ALLRECIPES



Halal Cart Chicken and Rice Recipe | Allrecipes image

Halal cart chicken is boldly spiced and served with fragrant turmeric rice and spicy yogurt sauce. The perfect copycat of NYC street food.

Provided by duckman

Categories     Main Dishes    Bowls

Total Time 4 hours 15 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 8 servings

Number Of Ingredients 15

¼ cup light olive oil
2 tablespoons lemon juice
1?½ tablespoons coarsely chopped garlic
1 tablespoon chopped fresh oregano
½ teaspoon ground coriander
kosher salt and ground black pepper to taste
2 pounds boneless chicken thighs, trimmed of excess fat
1 cup Greek yogurt
1 tablespoon sriracha sauce, or more to taste
2 cloves garlic, minced
2 tablespoons unsalted butter
½ teaspoon ground turmeric
¼ teaspoon ground cumin
1?½ cups long-grain rice
2?½ cups chicken broth

Steps:

  • Combine olive oil, lemon juice, garlic, oregano, and coriander in a blender; blend until smooth. Season with salt and pepper.
  • Place chicken thighs in a resealable plastic bag; pour in blended marinade and seal. Refrigerate for 3 to 4 hours.
  • Whisk yogurt, sriracha sauce, garlic, salt, and pepper together to make the sauce. Refrigerate for 1 hour.
  • Preheat a skillet over medium-high heat. Remove chicken from the marinade and pat dry with paper towels. Cook skin-side down until well browned, 4 to 5 minutes. Flip and cook until no longer pink in the center, 4 to 5 minutes more.
  • Let chicken for 5 to 10 minutes, then chop into chunks.
  • Melt butter in a large Dutch oven over medium heat. Add turmeric and cumin; cook and stir until fragrant. Add rice and stir to coat. Cook, stirring frequently, until toasted, about 4 minutes. Pour in chicken broth and season with salt and pepper. Bring to a boil; reduce heat, cover, and cook until broth is absorbed, about 15 minutes.
  • Remove Dutch oven from the heat and let stand, covered, for 15 minutes.
  • Divide rice and chicken among serving bowls. Drizzle yogurt sauce on top.

Nutrition Facts : Calories 410 calories, CarbohydrateContent 30.3 g, CholesterolContent 85.2 mg, FatContent 20.9 g, FiberContent 0.7 g, ProteinContent 23.7 g, SaturatedFatContent 6.4 g, SodiumContent 576.8 mg, SugarContent 1.5 g

HALAL GUYS – CHICKEN AND RICE – THE TABLE OF SPICE



Halal Guys – Chicken and Rice – The table of spice image

If you can already locate the NYC grid map, just by looking at the picture above, you already know whats about to go down in the kitchen! Watch out 53rd and 6th this chicken and rice is BANGIN! I cant even describe to you how PERFECT this turned out, from the creamy tangy white sauce to the perfect flavorful moist chicken to the fiery kick from the red sauce to top it all off!

Provided by Sweta Patel

Categories     entree

Total Time 60 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 34

½ cup yogurt (regular or greek)
1 cup mayo
2 tbsp water
1 tbsp vinegar (distilled is fine)
2 tsp sugar
1 tsp lemon juice
½ tsp salt and pepper
½ tsp dried or fresh parsley
1 small tomato (roughly chopped)
5 dried red chilies
1 tbsp vinegar
1 tbsp lemon juice
2 tsp cayenne pepper
1 tsp garlic
½ tsp salt
½ tsp sugar
½ tsp onion powder
½ tsp black pepper
4 chicken breast
2 tbsp olive oil
2 tsp adobe seasoning
1 tsp lemon juice
1 tsp garlic (minced)
½ tsp dried parsley
½ tsp oregano
½ tsp cayenne pepper
½ tsp coriander powder
2 cups chicken/ veggie stock or water
1 cup basmati rice
1 tbsp butter
1 tsp paprika
1 tsp tumeric
1 tsp cumin powder
1 tsp salt

Steps:

  • White sauce
  • Red hot sauce
  • Chicken & Rice

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