The NYC Street Food Dinner You NEED to Make at Home
My homemade take on NYC's famous halal cart chicken and rice. Get 30% off your first month of Rythm here: https://rythm.health/brianlagerstrom - an easier way to track your bloodwork from home for less than $60.
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CUTTING BOARD: https://amzn.to/341OgnD
3QT SAUCIER WITH LID: https://link.amazon/B07F8wrGO
12" STAINLESS SAUTE PAN: https://link.amazon/B0c6AET6k
COLANDER/STRAINER: https://link.amazon/B01LObOUj
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FAVORITE STAINLESS BOWL: https://amzn.to/49kGBTU
LOUISIANA HOT SAUCE: https://link.amazon/B07r6HVVt
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RECIPE:
CHICKEN
600g (about 1⅓ lbs) boneless, skinless chicken thighs
10g (2 tsp) kosher salt
5g (2 tsp) ground cumin
3g (1½ tsp) ground coriander
3g (1¼ tsp) ground black pepper
2g (2 tsp) dried oregano
3g (1¼ tsp) onion powder
3g (1 tsp) garlic powder
25g (1½ T) plain yogurt (not Greek)
15g (1 T) fresh lemon juice
15g (1 T) olive oil
YELLOW RICE
200g (1 cup) basmati rice
3 T oil
15g (1 T) unsalted butter
2g (⅔ tsp) ground turmeric
400g (1⅔ cups) chicken stock
25g (4 tsp) chicken Better Than Bouillon
5g onion powder
5g garlic powder
WHITE SAUCE
125g (½ cup) mayonnaise
125g (½ cup) plain yogurt (not Greek)
10g (2 tsp) lemon juice
3g (3/4 tsp) kosher salt
5g (1 clove) garlic, minced
RED SAUCE
120g Sriracha
60g Louisiana Hot Sauce
TO SERVE
Head lettuce (diced)
Tomatoes (small dice)
INSTRUCTIONS:
1. For marinade, mix yogurt, lemon juice, olive oil, salt and spices. Toss thighs to coat. Refrigerate for roughly 30 minutes
2. Rinse rice until the water runs clear. Drain well.
3. Heat 4 T oil in saucepan over medium high until shimmering. Add the rice and toast 4 to 5 minutes, stirring, until nearly opaque
4. Stir in butter and turmeric until the butter is melted and rice is yellow. Add stock, Better Than Bouillon, garlic powder, and onion powder. Bring to simmer, stir, then cover and reduce the heat to low. Cook 15 minutes.
5, Remove from the heat and steam, covered, 15 min. Keep the lid on the whole time, then fluff with a fork and set aside until time to serve.
6. Heat a 12 inch sauté pan over medium high. Add thighs smooth side down. Press down with a weight or spatula, then sear 4 to 5 min til deep golden brown
7. Flip the thighs then transfer the pan to the 425°F oven and roast 7 to 9 minutes, until the thickest thigh reads 185°F or higher.
8. While the chicken roasts, make white sauce: whisk mayonnaise, yogurt, salt, garlic and lemon juice until smooth and pourable.
9. Rest the thighs on a plate for about 10 minutes. Meanwhile, add roughly 2 tablespoons of water to the pan and scrape up the brown bits to form a chicken jus.
10. Pass the rested thighs through the pan jus, then dice into chunks.
11. Spoon rice into bowls and top with chicken, diced lettuce and tomatoes, white sauce and red sauce