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Cart-Style Halal Chicken Rice Bowls

🇺🇸 United States · New York City

Servings: 6 Prep: 10 minutes Cook: 22 minutes Total: 52 minutes

Ingredients

  • ½ teaspoon ground cardamom
  • ½ teaspoon allspice
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 1 teaspoon hot paprika
  • ½ teaspoon turmeric
  • ½ teaspoon kosher salt
  • 1½ pounds boneless, skinless chicken thighs or breasts, trimmed
  • 3 cloves garlic, pressed
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon sumac
  • ¾ teaspoon kosher salt
  • 1 teaspoon adobo seasoning
  • 2 tablespoons butter
  • 1½ cups basmati rice, rinsed and drained
  • ¼ cup minced onion
  • 1 serrano or jalapeño pepper, minced (or ¼ green bell pepper)
  • 2¼ cups low sodium chicken broth
  • White sauce, for serving
  • Red sauce, for serving
  • Tomatoes, cucumbers, and lettuce, for serving
  • Pita wedges, for serving

Steps

  1. Combine cardamom, allspice, cumin, coriander, paprika, turmeric, and salt in a bowl. Reserve 1 teaspoon of this spice mix for the rice.
  2. In a large bowl, toss the chicken with the remaining spice mix, garlic, lemon juice, olive oil, oregano, sumac, and salt. Marinate for 20-60 minutes.
  3. Heat a large saute pan over medium heat. Cook the chicken in a single layer for 6-12 minutes, until internal temperature reaches 165°F. Remove to a plate and keep warm.
  4. Rinse the rice under cold water until the water runs clear.
  5. In the same pan, melt the butter, then add the rice, onion, and pepper. Saute for 2 minutes.
  6. Stir in the reserved teaspoon of spice mix and the adobo seasoning; saute for 15 seconds.
  7. Add the chicken broth and bring to a boil. Cover, reduce heat to low, and cook for 15 minutes.
  8. Let the rice sit covered for 5 minutes, then fluff with a fork.
  9. Slice the chicken. Serve over rice in bowls, topped with white sauce, red sauce, lettuce, cucumbers, tomatoes, and pita wedges.

Notes

Inspired by the classic halal cart chicken and rice sold from food trucks in New York City, blending Middle Eastern spices with a street food format.

Source: www.littlespicejar.com