Imported from the web

Halal Cart Chicken and Rice

Name: Halal Cart Chicken and Rice
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1.5 lb chicken thighs; 2 tbsp olive oil (For the chicken); 2 tsp salt (For the chicken); 1 tsp black pepper (For the chicken); 2 tsp garlic powder (For the chicken); 1 tsp turmeric (For the chicken); 1 tsp paprika (For the chicken); 1 tsp cumin (For the chicken); 0.5 lemon lemon juice (For the chicken); 2 cups basmati rice (For the rice); 1 tbsp olive oil (For the rice); 2 tsp salt (For the rice; stated in the transcript but not quantified in the description); 2 tsp turmeric (For the rice); 1 tsp cinnamon (For the rice); 1 tbsp butter (For the rice); 3 cups chicken stock (For the rice); 1 cup mayonnaise (For the white sauce); 0.5 cup sour cream (For the white sauce); 0.5 lemon lemon juice (For the white sauce); 0.5 tsp salt (For the white sauce); 0.5 tsp black pepper (For the white sauce); 0.5 tsp garlic powder (For the white sauce)

Recipe by Zachs.foods Facebook

Imported by Arne Bakkevold on SeeMeCook

A homemade take on New York-style halal cart chicken and rice, featuring spiced chicken thighs, turmeric-cinnamon basmati rice, and a creamy white sauce.

4 servings40 minMiddle Eastern

Cook this recipe, hands-free

Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.

Cook this in the app

Download on theApp Store Get it onGoogle Play

Ingredients

1.5 lb chicken thighs
2 tbsp olive oil (For the chicken)
2 tsp salt (For the chicken)
1 tsp black pepper (For the chicken)
2 tsp garlic powder (For the chicken)
1 tsp turmeric (For the chicken)
1 tsp paprika (For the chicken)
1 tsp cumin (For the chicken)
0.5 lemon lemon juice (For the chicken)
2 cups basmati rice (For the rice)
1 tbsp olive oil (For the rice)
2 tsp salt (For the rice; stated in the transcript but not quantified in the description)
2 tsp turmeric (For the rice)
1 tsp cinnamon (For the rice)
1 tbsp butter (For the rice)
3 cups chicken stock (For the rice)
1 cup mayonnaise (For the white sauce)
0.5 cup sour cream (For the white sauce)
0.5 lemon lemon juice (For the white sauce)
0.5 tsp salt (For the white sauce)
0.5 tsp black pepper (For the white sauce)
0.5 tsp garlic powder (For the white sauce)

Steps

1
Prepare the chicken seasoning by combining the chicken thighs with olive oil, salt, black pepper, garlic powder, turmeric, paprika, cumin, and the juice of half a lemon.
2
Add the basmati rice, olive oil, salt, turmeric, cinnamon, butter, and chicken stock to a rice cooker. Stir to distribute the ingredients evenly.
3
Cook the rice in the rice cooker until the rice cooker finishes its cooking cycle and the rice is tender. The source does not specify a cooking time.
4
Make the white sauce by combining the mayonnaise, sour cream, juice of half a lemon, salt, black pepper, and garlic powder. Stir until smooth and evenly mixed.
5
Heat a pan over high heat, then add the seasoned chicken thighs.
6
Cook the chicken for about 2 to 3 minutes per side. The source does not specify a final internal temperature or additional cooking time, so verify that the chicken is fully cooked before serving.
7
Serve the cooked chicken with the rice and white sauce.

Notes

The description provides the ingredient quantities, while the transcript adds salt to the rice and specifies using a rice cooker and cooking the chicken for about 2 to 3 minutes per side. The source does not state a rice-cooker cooking time, chicken thickness, or final chicken doneness temperature; confirm the chicken is fully cooked before serving.