Street Cart Chicken & Yellow Rice

Probably the best street food in NYC is chicken and yellow rice. Why not make it for yourself at home?

3-4 servings
1 hour
Ethan Chlebowski

Ingredients

Chicken

  • Chicken Thighs, boneless
    41 lb
  • Salt
    5 ga sprinkle
  • Whole cloves
    ~5
  • Cumin seeds
    5 ga spoonful
  • Dried oregano
    2 ga sprinkle
  • Black Pepper
    20 cranksa spoonful
  • Garlic
    3 cloves
  • Lemon juice
    1/4 lemon
  • Mayonnaise
    30 g2 spoonfuls

Yellow rice

  • Basmati Rice
    200 g1 part
  • Chicken broth, or water
    250 g1 part
  • Butter, unsalted
    15 ga spoonful
  • Onions, finely diced
    1/8
  • Cumin seeds
    5 ga spoonful
  • Turmeric powder
    5 ga spoonful
  • Smoked Paprika
    5 ga spoonful
  • Bay Leaves
    1-2
  • Salt
    to taste

White sauce

  • Mayonnaise
    100 g2 parts
  • Greek Yogurt
    50 g1 part
  • White Vinegar
    10 ga splash
  • Lemon juice
    1/4 lemon
  • Black Pepper
    10 cranksa sprinkle
  • Dried oregano
    a sprinkle
  • Smoked Paprika
    a sprinkle
  • Salt
    to taste

Red hot sauce

  • Water
    100 g2 parts
  • White Vinegar
    50 g1 part
  • Cayenne Pepper
    15 g1/3 part
  • Red Pepper Flakes
    5 ga spoonful
  • Lemon juice
    1/2 lemon
  • Sugar
    10 ga spoonful
  • Salt
    to taste

For serving

  • Pita Bread
  • Lettuce, thinly sliced
  • Tomatoes, diced

Method

Step 1: Marinate the chicken

Sprinkle the chicken thighs with salt and set them aside.

Crush the cloves and cumin in a mortar and pestle. Add oregano, black pepper, and garlic cloves into the mortar with the spices and crush into a rough paste.

In a large mixing bowl, combine the lemon juice, mayo, and spice mixture. Add the chicken thighs and mix to thoroughly coat the exterior. Cover and place in the fridge to for up to 24 hrs or cook right away.

Step 2: Start the rice

Melt butter in a pot over medium heat.

Add onion, cumin, turmeric, smoked paprika, and bay leaf. the aromatics until fragrant but not burnt, about 30 seconds.

Add the rice to the pan with the aromatics and mix. Lightly toast the rice and stir for about 2 minutes.

Step 3: Simmer the rice

Add chicken broth, turn up the heat, and cover the pan to bring to a .

the heat to the lowest setting. Let the rice gently simmer while covered for about 20 minutes.

  • Meanwhile, feel free to cook the chicken or mix the sauces (next steps)

Uncover and taste the rice! Add salt as needed or stir a little more butter to make the rice more unctuous.

Step 4: Make the red sauce

Add all ingredients to a blender. Process until smooth.

Add sauce to a pot and over medium-low heat to develop flavors and the sauce. Taste and adjust for salt and vinegar.

  • NOTE: This will be hot. Let cool before storing in a bottle in the fridge.

Step 5: Mix the white sauce

Place bowl over a scale, and add the mayo, yogurt, vinegar, lemon juice, black pepper, oregano, smoked paprika, and salt into a bowl. Mix together.

Taste it! Adjust salt or any spice/herb additions as you see fit.

Step 6: Cook the chicken

When ready to cook, place a pan over medium-high heat. Once hot, sear the chicken thighs on both sides until the internal temp reaches at least 165 F°/73°C.

Chop the chicken into pieces in the pan or let them rest, then slice.

Step 7: Assemble & serve

Serve a portion of chicken & rice on a plate and drizzle with both of the sauces, as desired.

Optional: serve with pita bread or fresh vegetables/herbs for garnish

“The chicken & rice platter on the streets of NYC is easily one of my favorite dishes, and it's quite easy to make at home too.”

Ethan Chlebowski
Creator

Watch & Cook

Nutritional Information

entire recipe
Calories2477
204g
135g
111g

Show macros split into…

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Recommended: 3 servings

FAQ

Can I skip the sauce?

The sauces make this dish taste like halal-style street cart chicken. The red sauce brings to the dish while the white sauce balances everything with tangy . Feel free to adjust these to taste as you see fit or with ingredients you have around!