Halal Chicken N Rice Nyc Cartstyle Recipes
CHICKEN AND RICE
A copycat recipe of the famous NY Cart selling Chicken and Rice with it's delicious sauces!
Provided by Sarah Mir
Categories Main Course
Number Of Ingredients 34
Steps:
- Iceberg Lettuce cut into large chunks for serving
HALAL CART CHICKEN
If you've been to New York City, you've definitely come across food carts selling "chicken over rice." These food carts, also known as halal carts, were originally run by Egyptian immigrants, and their food quickly became a New York classic. The term halal refers to the methods used to prepare the meat in accordance with Islamic law. The chicken is marinated in a combination of spices and olive oil, then seared in a cast-iron skillet until golden and crispy on all sides. Paired with yellow rice, salad and the famous white sauce, this is street food at its finest.
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Put the lemon juice, olive oil, paprika, cumin, coriander, allspice, turmeric, garlic, 1 teaspoon salt and 1/4 teaspoon pepper in a large bowl and stir to combine. Add the chicken and give it a good stir to make sure all the pieces are coated with the marinade. Cover with plastic wrap and marinate, refrigerated, for at least 30 minutes and up to 6 hours.
- Heat a large cast-iron skillet over medium-high heat. Add the chicken in batches, making sure not to overcrowd the skillet. Spread the chicken in a single layer and cook, without stirring, 5 to 7 minutes. Stir the chicken, then continue to cook until the chicken is fully cooked, golden and caramelized on all sides, another 5 minutes. Transfer to a plate. Repeat with the remaining chicken. Serve with yellow rice, white sauce, lettuce, tomatoes and pita.
HALAL CART-STYLE YELLOW RICE
This rice gets its golden color from turmeric and rich flavor from cumin. Turmeric can be strong, so be sure not to overuse it. The rice is the perfect side dish for Halal cart chicken, lamb or just about any type of kabob.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Rinse the rice a few times until the water runs clean.
- Heat the olive oil in a 3-quart saucepan over medium heat. Add the onions and sauté, stirring occasionally, until translucent and a bit golden, about 5 minutes. Add the rice, turmeric, cumin and 1 teaspoon salt and stir to combine. Add the chicken broth and 2 cups water and turn the heat to medium high.
- Bring the liquid to a boil, then lower the heat to medium. Cover the pan and cook until the liquid is absorbed and the rice is tender, 15 to 20 minutes. Remove from the heat and let sit for 5 minutes so it can finish steaming. Fluff with a fork before serving.
HALAL CART CHICKEN AND RICE
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 Dish Recipes Bowls
Time 4h15m
Yield 8
Number Of Ingredients 15
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, Carbohydrate 30.3 g, Cholesterol 85.2 mg, Fat 20.9 g, Fiber 0.7 g, Protein 23.7 g, SaturatedFat 6.4 g, Sodium 576.8 mg, Sugar 1.5 g
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