Chicken & Rice (NYC Street Cart Style)
Recipe: #23862
May 27, 2016
Categories: Chicken, Rice, White Rice, New England, Copycat or Clone Recipes, Gluten-Free, No Eggs, Boneless Pieces, Chicken Dinner, more
"From buzzfeeddotcom"
Ingredients
- FOR WHITE SAUCE
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- FOR THE CHICKEN
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- FOR THE RICE
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- FOR TOPPING
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Nutritional
- Serving Size: 1 (568.4 g)
- Calories 1076.4
- Total Fat - 39.8 g
- Saturated Fat - 11.1 g
- Cholesterol - 358.3 mg
- Sodium - 1653.6 mg
- Total Carbohydrate - 108.6 g
- Dietary Fiber - 3.1 g
- Sugars - 5.6 g
- Protein - 67.7 g
- Calcium - 142 mg
- Iron - 4.9 mg
- Vitamin C - 54.2 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Whisk together all sauce ingredients in a small bowl. Refrigerate until ready to use.
Step 2
Toss chicken with lemon juice, oregano, coriander, salt, pepper, garlic and olive oil. Marinade 1 hour.
Step 3
Heat a large pot over high heat. Add enough oil to coat the bottom lightly (I'm using marinade oil). Cook the chicken in batches until done. Remove from pan, set aside and keep warm.
Step 4
In the same pot you cooked the chicken in, add the butter, rice, turmeric and cumin. Stir to coat, cook about 1-2 minutes.
Step 5
Add chicken stock and salt and bring to a boil. Turn heat down to low, cover and cook 20 minutes.
Step 6
Fluff with a fork when finished and remove from heat.
Step 7
When everything is done, dice the chicken.
Step 8
Serve chicken pieces on top of rice, drizzle with the white sauce and add hot sauce and parsley.
Tips
No special items needed.