Halal Cart Chicken and Rice with Salad and Tzatziki

Ingredients

• 1 tbsp high-heat cooking oil (For toasting the rice)
• 0.25 cup sofrito (Used to toast with the rice)
• 1 cup basmati rice (Uncooked)
• 2 tbsp green seasoning (For the rice; amount estimated)
• 0.5 tsp ground turmeric (For the rice)
• 1 tsp chicken bouillon (For the rice)
• 2 cups water (Added gradually to the rice)
• 1 packet sazón seasoning (Transcript sounds like “sasso”; interpreted as sazón seasoning)
• 1.5 lb boneless chicken thighs (Amount estimated for four servings)
• 1 tsp garlic powder (For the chicken marinade; amount estimated)
• 0.5 tsp ground ginger (For the chicken marinade; amount estimated)
• 0.5 tsp black pepper (For the chicken marinade)
• 1 tsp dried parsley (For the chicken marinade)
• 1 tsp dried oregano (For the chicken marinade)
• 1 tsp smoked paprika (For the chicken marinade)
• 1 packet sazón seasoning (For the chicken; amount estimated)
• 2 tbsp green seasoning (For the chicken marinade)
• 0.5 cup Greek yogurt (The transcript emphasizes yogurt as the secret to tender chicken)
• 2 tbsp olive oil (For the chicken marinade)
• 1 tsp ground cumin (For the chicken marinade)
• 1 tsp chicken bouillon (For the chicken marinade)
• 0.5 cup water (Added to the used seasoning bowl to make gravy)
• 1 head iceberg lettuce (Romaine or kale may be substituted)
• 1 cucumber (Chopped)
• 2 tomato (Chopped)
• 2 tbsp lemon juice (For the salad; also mentioned for the tzatziki)
• 1 tbsp olive oil (For the salad)
• 0.5 cup Greek yogurt (For the tzatziki-style sauce)
• 2 tbsp mayonnaise (For the tzatziki-style sauce)
• 1 tbsp lemon juice (For the tzatziki-style sauce)

Steps

1. 1

   Begin with the rice, since it takes the longest. Heat the cooking oil in a saucepan over medium-high to high heat.

2. 2

   Add the sofrito and basmati rice. Toast the rice with the sofrito, stirring frequently, until the grains are coated and lightly toasted and the sofrito is fragrant.

3. 3

   Add the green seasoning, turmeric, and chicken bouillon, stirring to distribute the seasonings through the toasted rice.

4. 4

   Pour in the 2 cups of water gradually while stirring so the rice does not clump together. Add the sazón seasoning and stir once to combine.

5. 5

   Bring the liquid to a boil, then cook uncovered for about 10–15 minutes, until the water has been absorbed and the surface of the rice looks dry.

6. 6

   Cover the saucepan, reduce the heat to low, and let the rice steam for 30–45 minutes, until fluffy and tender. Keep it covered while it finishes.

7. 7

   While the rice cooks, place the chicken in a bowl. Season it with garlic powder, ginger powder, black pepper, parsley, oregano, smoked paprika, sazón, green seasoning, Greek yogurt, olive oil, cumin, and chicken bouillon. Mix thoroughly so every piece is coated.

8. 8

   Heat a skillet or oven-safe pan over medium-high heat. Add the marinated chicken and cook for about 5 minutes on the first side, until browned and charred in spots.

9. 9

   Turn the chicken and cook the second side for about 5 minutes, developing a browned, lightly charred exterior.

10. 10

    Transfer the pan to an oven preheated to 350°F / 175°C. Bake the chicken for about 20 minutes, or until cooked through and the thickest piece reaches 165°F / 74°C internally.

11. 11

    For an optional gravy, add a little water to the same bowl used to season the chicken and scrape in the remaining marinade and seasonings. Use only a bowl that has been heated thoroughly afterward; do not serve the mixture raw.

12. 12

    Return the cooked chicken to the pan or chop it into pieces and add it back to the pan. Pour in the seasoned water and simmer briefly until hot and lightly thickened into a simple gravy.

13. 13

    Prepare the salad by chopping the iceberg lettuce, cucumber, and tomatoes into bite-size pieces. Romaine or kale can be used instead of iceberg lettuce.

14. 14

    Add the lemon juice and olive oil to the chopped vegetables and toss until evenly dressed.

15. 15

    Make the tzatziki-style sauce by stirring together Greek yogurt, mayonnaise, and lemon juice until smooth and combined.

16. 16

    Fluff the rice with a fork. Serve the rice with the chicken, salad, and tzatziki-style sauce, spooning some of the pan gravy over the chicken if desired.

Notes

The transcript provides the main ingredients and process but not exact quantities for most seasonings, salad components, or the tzatziki. Those amounts are practical estimates. The creator says the chicken can be marinated with Greek yogurt for tenderness and that iceberg lettuce, romaine, or kale may be used. For food safety, any leftover marinade or seasoning-bowl mixture must be fully boiled or cooked before serving.

Nutrition per serving

• main
• halal-cart-style
• chicken
• rice
• Mediterranean-inspired
• skillet
• oven-baked
• fresh-salad