Halal Cart-Style Chicken & Rice
Ingredients: Boneless, skinless chicken thighs, Lemon juice, Ground coriander, Dried oregano, Garlic cloves · 60 min cook time · 620kcal · ₩24,800
Ingredients
900g Boneless, skinless chicken thighs, 2tbsp Lemon juice, 0.5tsp Ground coriander, 1tbsp Dried oregano, 3ea Garlic cloves, 0.25cup Olive oil, 1tsp Black pepper, 1tsp Salt, 0.125tsp MSG, 0.5tsp Ground cumin, 0.5tsp Turmeric, 1.5cup Long-grain rice, 0.5tbsp Butter, 2.5cup Chicken broth, 0.5cup Mayonnaise, 0.5cup Greek yogurt, 1tbsp Sugar, 2tbsp Distilled white vinegar, 0.25cup Fresh parsley, 1tbsp Harissa, 0.5tsp Ghost pepper hot sauce, 0.5ea Iceberg lettuce, 2ea Roma tomatoes, 1ea Onion
Instructions
1. Prepare the chicken marinade: Squeeze 2 tablespoons of lemon juice into a bowl. Add 0.5 teaspoon of ground coriander, 1 tablespoon of dried oregano, 3 minced garlic cloves, 0.25 cup of olive oil, plenty of black pepper, 1 teaspoon of salt, and 0.125 teaspoon of MSG. Blend until emulsified.
2. Trim excess fat from 900g of boneless, skinless chicken thighs. Cut the chicken into 1/2 to 3/4-inch pieces. Add half of the marinade to the chicken and massage it in. Refrigerate for at least 1 hour, but no more than 4 hours.
3. Heat a large skillet over medium-high heat. Add a drizzle of olive oil to gauge the pan's temperature. Once the oil shimmers (around 300-350°F), add the marinated chicken in a single layer.
4. Sear the chicken until nicely browned on one side, then flip and brown the other side. Cook until the internal temperature reaches 165°F (74°C). Remove the chicken from the pan and transfer to a plate.
5. Prepare the rice spices: Grind 0.5 teaspoon of whole cumin in a mortar and pestle until powdered. Add 0.5 teaspoon of turmeric.
6. Prepare the white sauce: In a bowl, combine 0.5 cup of mayonnaise and 0.5 cup of Greek yogurt. Add 1 tablespoon of sugar, plenty of black pepper, 1 teaspoon of salt, 0.125 teaspoon of MSG, 2 tablespoons of distilled white vinegar, and 1 teaspoon of lemon juice. Whisk until smooth. Taste and adjust seasonings as needed.
7. Chop 0.25 cup of fresh parsley and stir it into the white sauce.
8. Prepare the hot sauce: In a small bowl, combine 1 tablespoon of harissa and 0.5 teaspoon of ghost pepper hot sauce. Stir well.
9. Add 0.5 tablespoon of butter to the pan with the chicken drippings. Let it melt. Add the turmeric and cumin mixture to the pan and stir to bloom the spices.
10. Add 1.5 cups of washed and drained long-grain rice to the pan. Stir to coat the rice in the chicken fat, butter, and spices. Toast the rice for a few minutes until fragrant.
11. Season the rice with black pepper, salt, and MSG. Add 2.5 cups of chicken broth to the pan. Bring to a boil, then reduce heat to a bare simmer. Cover and cook for 15 minutes.
12. While the rice cooks, chop the cooked chicken into small, bite-sized pieces (about 1/2 to 1/4 inch). Return the chopped chicken to the bowl with the remaining raw marinade and mix well.
13. Shred 0.5 head of iceberg lettuce. Roughly chop 2 Roma tomatoes. Thinly slice 1 onion. Soak the sliced onion in warm water for a few minutes to reduce its pungency.
14. After 15 minutes, turn off the heat for the rice and let it rest, covered, for another 10-15 minutes to absorb any remaining water.
15. Reheat the chicken in the skillet with all its juices. Add a tiny splash of olive oil and a squeeze of lemon juice. Cook until the juices reduce and the chicken is heated through.
16. Fluff the cooked rice with a spatula and transfer it to a serving bowl.
17. To serve, place a portion of rice on a plate. Top with chicken, shredded iceberg lettuce, chopped tomatoes, and sliced onions. Drizzle generously with white sauce and hot sauce.
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