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Chicken & Rice (NYC Street Cart Style)

Created by dienia b on May 27, 2016

4 garlic cloves, minced
1/4 cup olive oil
FOR THE RICE
2 tablespoons butter
2 teaspoons ground turmeric
1/4 teaspoon ground cumin, it called for 1 teaspoon for those of you that like can add more
16 ounces dry rice (dry, 2 cups, long grain)
2 cups chicken stock
1/2 teaspoon salt
FOR TOPPING
Sriracha (4 dash's)
4 tablespoons fresh parsley,chopped

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.