Halal Cart-Style Chicken and Rice
Ingredients: dried arbol chillies, water, coriander, cumin, smoked paprika · 30 min cook time · 550kcal · $18.50
Ingredients
30g dried arbol chillies, to taste water, 0.5tsp coriander, 0.5tsp cumin, 0.5tsp smoked paprika, 0.5tsp garlic powder, 1tbsp sugar, 1tsp salt, 1cup yogurt, 0.5cup mayonnaise, 2tbsp lemon juice, 0.25tsp black pepper, 2lbs chicken thighs, 0.5head iceberg lettuce, 1piece tomato
Instructions
1. Halve the arbol chillies and squeeze out the seeds, then submerge them in water and heat in the microwave until steaming hot to rehydrate.
2. Transfer softened chillies to a blender with vinegar and puree. Strain through a fine-mesh strainer to remove solids and extract liquid.
3. Mix the strained chilli liquid with coriander, cumin, smoked paprika, garlic powder, sugar, and salt to finish the hot sauce.
4. In a bowl, combine yogurt, mayonnaise, lemon juice, sugar, salt, garlic powder, black pepper, and a little water to make the white sauce.
5. Marinate chicken thighs in yogurt, lemon juice, and spices in the refrigerator for anywhere from an hour to overnight.
6. Arrange marinated chicken on a wire rack set on a rimmed baking sheet and bake in a 400 degree oven.
7. Let the baked chicken cool briefly before chopping into bite-sized pieces.
8. Cook chopped chicken in a nonstick skillet over medium heat until lightly charred to generate Maillard browning reactions and smoky flavors.
9. Prep garnishes including shredded lettuce and diced tomatoes, and serve over yellow rice with white and red sauces.
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