Street-Cart Chicken and Rice
Servings: 6 servings
Calories: 680kcal
Tender marinated chicken, fragrant yellow rice, creamy white sauce, and fresh salad all come together in one satisfying bowl.
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Ingredients
For the chicken:
- 907 g boneless skinless chicken thighs
- 4 cloves garlic minced
- 1 tsp salt
- 1 tsp smoked paprika
- 1 tsp ground coriander
- 1 tsp ground cumin
- 2 Tbsp oil
- 1 tsp freshly ground black pepper
For the rice:
- 1 Tbsp oil
- 1 tsp ground turmeric
- ¾ tsp ground cumin
- 1 tsp smoked paprika
- 360 g basmati rice
- 840 g chicken stock
- 1 tsp salt
For the white sauce:
- 120 g full-fat sour cream
- 80 g mayo
- 1 Tbsp vinegar
- ½ tsp salt
- ½ tsp sugar
- Freshly ground black pepper to taste
For the salad:
- 2 medium tomatoes seeded and diced
- 1 small onion diced
- ½ head iceberg lettuce chopped
Instructions
Marinate the Chicken
- Mix garlic, salt, paprika, coriander, cumin, oil, and pepper. Coat the chicken thighs, cover with a cling wrap and marinate for at least 1 hour, or up to 48 hours in the fridge.
Bake the Chicken
- Preheat oven to 400 F (200 C) for conventional oven. Lower the temperature by 20 F (15 C) for convection oven. Line a rimmed baking sheet with foil. Arrange the chicken in a single layer
- Bake for 15 minutes, or until cooked through.
- Let rest for 10 minutes before slicing.
Make the Rice
- Heat oil in a pot or pressure cooker. Add the rice, turmeric, cumin, and paprika and stir fry for about 30 seconds. Some of the spices may catch at the bottom of the pot. Use a wooden spatula to scrape them.
- Add chicken stock and salt. Give it a good stir. Bring to a simmer and then cover with a tight-fitting lid and lower the heat to low and cook for 20 minutes. Then turn off the heat and don't open the lid yet. Wait for 10 minutes
- If using a pressure cooker, close the lid and turn the pressure release valve to sealing. Press high pressure and set the timer to 5 minutes. When it's done, do a natural release, which may take about 10 minutes.
- Then uncover the lid and fluff with a fork or use a rice paddle
Make the White Sauce
- Whisk together sour cream, mayo, vinegar, salt, sugar, and pepper until smooth. Chill until ready to serve.
Assemble
- Serve sliced chicken over the yellow rice, add salad on the side, and drizzle generously with white sauce. Add hot sauce if you like some heat! Get some flatbread if you want! I happened to make some homemade pita bread and it's just perfect!
Nutrition
Serving: 1serving | Calories: 680kcal | Carbohydrates: 59g | Protein: 43g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 112mg | Sodium: 1363mg | Potassium: 987mg | Fiber: 2g | Sugar: 5g | Vitamin A: 827IU | Vitamin C: 8mg | Calcium: 78mg | Iron: 3mg
