Happy Monday my darlings! This past weekend, I was perusing through my FB news feed, and spotted a photo of the delicious “Halal Guys” chicken and rice with white sauce. One of my friends was in NYC noshing on the delicious street food cuisine. I had an instant craving! So, I decided to stalk the web and see if I could find a simple recipe to replicate what my tastebuds remember. Five minutes into my search….BOOM! I found it! This recipe is seriously legit. The chicken is fragrant, moist, and delicious. The rice is full of flavor with cumin and turmeric. And the white sauce, oh that creamy tangy white sauce. Mmmm mmmmm! You need to make the recipe NOW! It will be a staple in your house. Trust!
GRILLED CHICKEN
Ingredients:
- 2 tablespoons lemon juice
- 1 1/2 tablespoon chopped fresh oregano
- 1/2 teaspoon ground coriander
- 3 garlic cloves, roughly chopped (about 1 1/2 tablespoons)
- 1/4 cup light olive oil
- Kosher salt and freshly ground black pepper
- 2 pounds boneless, skinless chicken thighs, trimmed of excess fat (6 to 8 thighs)
- 1 tablespoon vegetable or canola oil
Directions:
- Combine the lemon juice, oregano, coriander, garlic, and olive oil in a blender. Blend until smooth.
- Season the marinade to taste with kosher salt and black pepper.
- Place the chicken in a 1-gallon zipper-lock bag and add half of the marinade (reserve the remaining marinade in the refrigerator).
- Turn the chicken to coat, seal the bag, and marinate the chicken in the refrigerator for at least 1 hour and up to 4 hours, turning occasionally to redistribute the marinade
- Remove the chicken from the bag and pat it dry with paper towels. Season with kosher salt and pepper, going heavy on the pepper.
- Heat the oil in a 12-inch heavy-bottomed cast iron or stainless-steel skillet over medium-high heat until it is lightly smoking.
- Add the chicken pieces and cook without disturbing until they are lightly browned on the first side, about 4 minutes.
- Using tongs, flip the chicken. Reduce the heat to medium and cook until the chicken is cooked through and the center of each thigh registers 165°F. on an instant-read thermometer, about 6 minutes longer.
- Transfer the chicken to a cutting board and allow to cool for 5 minutes.
- Using a chef’s knife, roughly chop the chicken into 1/2- to 1/4-inch chunks.
- Transfer to a medium bowl, add the remaining marinade, cover loosely with plastic, and refrigerate while you cook the rice and prepare the sauce.
YELLOW RICE
Ingredients:
- 2 tablespoons unsalted butter
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground cumin
- 1 1/2 cups long-grain or Basmati rice
- 2 1/2 cups chicken broth
- Kosher salt and freshly ground black pepper
Directions:
- Melt the butter over medium heat in a large Dutch oven.
- Add the turmeric and cumin and cook until fragrant but not browned, about 1 minute. Add the rice and stir to coat.
- Cook, stirring frequently, until the rice is lightly toasted, about 4 minutes. Add the chicken broth.
- Season to taste with salt and pepper. Raise the heat to high and bring to a boil. Cover, reduce to a simmer, and cook for 15 minutes without disturbing.
- Remove from the heat and allow to rest until the water is completely absorbed and the rice is tender, about 15 minutes.
WHITE SAUCE
Ingredients:
- 1/4 cup mayonnaise
- 1/2 cup Greek yogurt
- 1 teaspoon sugar
- 2 tablespoons white vinegar
- 1 teaspoon lemon juice
- 1/4 cup chopped fresh parsley
- Kosher salt and freshly ground black pepper
Directions:
In a small bowl, combine the mayonnaise, yogurt, sugar, vinegar, lemon juice, parsley, and 2 teaspoons black pepper. Whisk to combine. Season to taste with salt.
Special shout out to Serious Eats for posting this genius recipe. I made a few changes but not many. YUM!
