30 Min Street Cart Chicken and Rice
Have you guys missed me? I’ve missed you too! I know I’ve been away a while, busy with my day job and work travel, but I’m back and ready to give you an absolutely delicious recipe and video that I’m really excited to share.
One of the things I miss most about living in New York is the endless food options presented to me day or night. Are you craving Chinese dumplings at 2am? A Manakish snack break on your way to wherever you are going? Ethiopian take out? It’s all there for you whenever you want it. I’m not as lucky here in the desert. Sure, we are becoming more and more diverse in our food options in Phoenix every day, but the abundance factor isn’t here like it is in NYC and I’m sure, most of you can relate.
This is one of the biggest reasons I decided to blog about ethnically inspired dishes. I want to eat, and I want all of you to eat and make whatever food you crave, whenever! So here we are: Street Cart Chicken and Rice is on the menu today and let me tell you, it is here to stay!
If you’ve ever had the chicken and rice from a Halal Cart in NYC there are a few certainties; it MUST come in a shallow foil container, you’ll barely be able to see what’s hiding under the blanket of red and white sauce, and you are most likely, three sheets to the wind after a night of debauchery. The most blatant truth of this experience? IT’S FREAKIN’ DELICOUS.
*For the video and recipe, scroll to the bottom!*
My version of Street Cart Chicken and Rice is quick, easy and relatively healthy. Although Egyptian Immigrants take credit for the NYC Halal Cart food, this meal is something you would see in all Middle Eastern homes on any given day of the week… made frequently because of how easily it comes together! (And if you are Assyrian, I’m POSITIVE your mom would make something similar anytime she didn’t feel like making a mountain of food as they are pre-wired to do) This recipe takes, what would be boring, chicken breast and transforms it into something bold and tasty, with the spices taking center stage. Golden and flavorful rice comforts your cravings just perfectly; And then, you drizzle the addictive white sauce on top, add some kick and it’s next level YUM.
I’m sure once you see how easy this is and how good it tastes, you’ll be making it weekly, like I do! I just have some tips for you on how to successfully make it. Are you ready?
Get all your ingredients and food ready to go: pat your chicken dry, rinse your rice, get all the spices you’ll need and wash and dry and veggies you’ll need
Don’t measure any of the spices - this is a great recipe to practice feeling out how much seasoning to use. A pinch is a literal pinch, a sprinkle is a gently yet generous rain onto whatever it’s supposed to go on… taste and adjust accordingly where necessary.
The order of cooking: Prep your chicken first, make the rice, pop the chicken in the oven, then get the cold ingredients ready. Everything will be ready at the same time which is great when you want dinner on the table fast!
Right after your chicken has baked, turn the broiler on to crisp up the top of the chicken for 3-5 minutes so it has a grilled element to it.
Watch the video below to see how easy and fun this recipe is!
Street Cart Chicken and Rice Recipe
Time: 30 Min
Servings: 2-4
*see notes for how to make this vegan/vegetarian at the bottom of this recipe!
Ingredients
2-4 Chicken Breast, pounded to 1/2” thickness
1 C Basmati Rice - good quality, rinsed until clear
2 C Chicken Broth
1 Head Romaine, washed and dried
1-2 Tomatoes, chopped
1 C Greek yogurt - whole or nonfat are fine
1/4 C water
1/2 lemon, juiced
Spices: Turmeric, Cumin, Curry, Coriander, Garlic Powder, Sumac, Ginger powder, and Cardamom
*or just use my very own Iraqi Chicken Rub!
Olive Oil
Salt and Pepper to taste
Instructions
Step 1 - Preheat oven to 350F/177C - On a lined baking sheet, coat the chicken breasts that have been pounded to 1/2” thickness with about a teaspoon of olive oil. Sprinkle Iraqi chicken rub all over chicken. If you do not have the rub mixture sprinkle chicken all over with salt, pepper and these spices: Sumac, ginger powder, curry, coriander, cumin and garlic powder. When oven is ready, bake chicken for 20 min and broil 3-5 min after. Remove chicken and set aside to rest 5-10 min.
Step 2 - While chicken is baking, make the rice. In a medium sauce pan, heat about 2 tsp of olive oil on medium high. Add rinsed rice and saute until fragrant and nutty. Season to taste with salt. Add a pinch each of turmeric, cumin, coriander and garlic powder. Cook off the spices for about 30 seconds. Add chicken broth and bring to a boil. As soon as rice comes to a boil, cover, reduce heat to low and simmer about 20 minutes until all the liquid has evaporated and rice is fluffy.
Step 3 - While chicken and rice are cooking, make the white sauce. In a small bowl, add yogurt, lemon juice and half of the water. Mix well. If the consistency is too thick, add the remainder of water and thin out until the mixture is drizzly but still thick and creamy. Add a pinch each of turmeric, cardamom, coriander, garlic powder, Sumac, salt and pepper. If you want your sauce more garlicky or lemony, add more garlic powder or sumac to taste. Mix yogurt really well, taste and adjust according to your preference. Chill in fridge and cover with plastic wrap if not using right away.
Step 4 - Bundle romaine and cut into thin shreds. Set aside. Chop tomatoes, set aside. When chicken is ready, dice into cubes. Fluff rice with a fork when done cooking. In a shallow bowl, add rice, chicken, lettuce and tomatoes in segments. Drizzle white sauce all over. Drizzle sriracha all over. Serve and enjoy!
MAKE IT VEGAN/VEGETARIAN!
Replace chicken for cauliflower and bake at 425F for 20 min instead of 350F (skip the broiling)
Replace white sauce base for dairy free yogurt or vegan mayo
Replace chicken broth for veggie broth
Follow all the same directions!
