Halal Cart Chicken Bowl
Ingredients: chicken thighs, kosher salt, kosher salt, turmeric, ground cumin · 90 min cook time · 700kcal · $17.52
Ingredients
2lb chicken thighs, 1tbsp kosher salt, 1tsp kosher salt, 0.5tsp turmeric, 2tsp ground cumin, 1tsp ground coriander, 0.5tsp fresh ground black peppercorn, 2tsp smoked paprika, 0.5tsp cayenne pepper, 1tsp dried oregano, 3tbsp lemon juice, 0.25cup harissa, 2cups basmati rice, 1tsp turmeric, 0.5tsp cumin powder, 0.5tsp garlic powder, 0.5tsp MSG, 1.5tsp kosher salt, 2cups chicken stock, 1cup water, 10count dried chile de arbol, 0.5cup harissa, 1tsp smoked paprika, 2tsp sugar, 3tbsp white distilled vinegar, 2count garlic cloves, 1pinch salt, 1cup mayonnaise
Instructions
1. Cut 2 lb of chicken thighs into bite-sized pieces, about 1/2 to 3/4 inch, for easy eating.
2. Place the cut chicken into a bowl and add 1 tbsp + 1 tsp kosher salt, 1/2 tsp turmeric, 2 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp fresh ground black peppercorn, 2 tsp smoked paprika, 1/2 tsp cayenne, 1 tsp dried oregano, 3 tbsp lemon juice, and optionally 1/4 cup harissa.
3. Massage the marinade into the chicken until every piece is thoroughly coated. Cover with plastic wrap and refrigerate overnight or up to 2 days for best results, or cook immediately if short on time.
4. Wash 2 cups of basmati rice in a rice cooker bowl by filling with water, agitating until cloudy, and carefully pouring out the water. Repeat 2-3 times until the water runs clear.
5. Spread the washed rice into an even, flat layer in the rice cooker. Add 1 tsp turmeric, 1/2 tsp cumin powder, 1/4 tsp garlic powder, 1/2 tsp MSG, and 1.5 tsp kosher salt.
6. Add an equal amount of chicken stock (not water) to the rice. Stir gently to incorporate all ingredients. Place in the rice cooker and turn it on.
7. For the red sauce, combine 1 cup of water and 10 dried chile de arbol in a small saucepan. Bring to a boil over high heat and boil for 3-4 minutes until the chiles are totally softened.
8. While the chiles are boiling, add 1/2 cup harissa, 1 tsp smoked paprika, 2 tsp sugar, 3 tbsp white distilled vinegar, 2 cloves of garlic (or 4), and a generous pinch of salt to a blender.
9. Once the chile de arbol are soft enough to tear easily, pour the chiles and all the water into the blender with the other red sauce ingredients. Blend on high speed until as smooth as possible.
10. For an extra smooth sauce, strain the blended mixture through a fine mesh sieve, pushing it through with the back of a spoon to remove seeds and unblended bits.
11. Taste the red sauce and adjust salt levels if needed.
12. Prepare the white sauce by using mayonnaise as the base. (Further ingredients for white sauce are not specified in the provided transcript).
Source: Watch the original video