NY Halal-Cart Street Chicken and Yellow Rice Bowl Recipe

Use 3-5 lbs of Chicken Thighs

If you bought them bone-in, skin-on – remove both.

Cube up all chicken thighs into bite sized pieces to marinate.

Grab a Pestle and Mortar to Make the Marinade

Add to the pestle and mortar:

• 1.5 tsp Cumin Seed
• 1 tsp cured sumac (or regular but add more salt to taste)
• 1/4 tsp granulated onion
• 1 tsp ground coriander
• 5 garlic cloves
• 1 tsp dried Oregano
• 1/4 tsp black pepper

Break that up until it forms a paste, then add:

• 2 tbsp lemon juice

Scoop this paste mixture into a separate bowl with 2 tbsp of Mayo or Sour Cream or Greek yogurt and mix well.

Take your cut up chicken thighs and toss in this mixture, covering all sides and edges.

You can use right away or marinate overnight but use within 24 hours.

Making the Yellow Rice

Basmati rice is what most recipes will call for but even the cheap 5 minute stuff works OK – it just won’t be as “floral” or “fragrant” or traditional if you care about that.

Most of the flavor is from the toasting of the spices regardless.

Regarding Water:Rice ratio – follow the instructions on YOUR rice’s bag.

Add 2 tbsp of unsalted butter to a pot and melt until frothing.

Take a medium onion and dice (~1 cup) and add to the pot, cook until translucent.

Then add:

• 1 tsp ground cumin
• 1 tsp turmeric
• 1 tsp paprika
• 1 bay leaf

Mix everything around until fragrant – this takes ~1 minute.

Then add 2 cups rice to the pan and lightly toast for ~3 minutes.

Then add chicken broth (amount based on your rice’s package), raise heat and bring to a boil.

Once boiling, set the burner to the lowest setting, cover and simmer for ~20 minutes, then fluff.

Before serving, remove bay leaf.

If using 5 minute rice, simmer for ~5 minutes, then fluff.

Make the White and Red Sauces

To Make the Red Sauce

This is my version but it’s far less spicy and requires less sourcing of ingredients from the store – like Chile de arbol, tomatoes, etc.

To a pot add the following:

• 1/2 cup water
• 1/4 cup white vinegar
• 2 tbsp cayenne
• 1.5 tbsp lemon juice
• 2 tsp white sugar
• 3 tsp red pepper flakes
• Pinch of salt
• Salt to taste

Mix well to ensure everything is well combined.

Heat this over a medium heat and reduce for ~8-10 minutes.

If it’s too acidic, add more sugar – if it feels like it’s missing something, add salt. This sauce is pretty much just a straight heat note.

You could sub other pepper powders like chipotle, jalapeno, etc.

To Make the White Sauce

• 6 tbsp mayo
• 2 tbsp Greek yogurt (or sour cream)
• 1.5 tbsp lemon juice
• 1/4 tsp dried parsley
• 1/4 tsp cured sumac
• 1/4 tsp black pepper
• 1/4 tsp onion powder
• 3/4 tsp garlic powder
• 1 garlic clove, minced
• 1 tbsp white vinegar
• 3/4 tsp white sugar
• Salt to taste

No cooking is required, just mix everything until well combined.

Cook the Chicken in a Skillet over Medium Heat

All we want is to brown the chicken and for it to read ~170F internal.

Then rest for ~ 5 minutes.

Serve Everything in a Bowl

Other stuff you’ll need to buy:

• Pita or Naan or any flatbread (I prefer Naan)
• Veggies of your choice like tomatoes, lettuce, cucumbers, red onions, etc.

Then serve everything in a bowl with chicken, seasoned rice, veg, bread, and sauces.

Enjoy!