Chicken & Rice (NYC Street Cart Style)

4
Servings
1h
Prep Time
30m
Cook Time
1h 30m
Ready In


"From buzzfeeddotcom"

Original recipe yields 4 servings
OK
  • FOR WHITE SAUCE
  • FOR THE CHICKEN
  • FOR THE RICE
  • FOR TOPPING

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 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 & Variations


No special items needed.

Related

Gerry

Have always enjoyed chicken and rice dishes as well love spicy, this recipe was perfect for my tastes! Only made half a recipe as I often do when it's just me ... definitely will go with the full recipe next time around as it's one I know my family will enjoy as much as I did.

review by:
(28 Jun 2016)