This street cart chicken and rice is one of my favorite dinner recipes, because everyone likes it. There is something about the combo of hot chicken and rice and cold lettuce and tomato with creamy garlic sauce that is just perfection. It is a pretty straight forward recipe in terms of ingredients, but the details make it.
The chicken is marinated a day ahead in lots of lemon, garlic and herbs, and then you can either grill it or pan sear it (my usual method). The rice is lightly toasted in butter and then cooked with chicken stock, cumin and tumeric.
This is served with a side salad of iceberg lettuce (I know, but trust me), tomato and cucumber. The entire thing is drizzled with creamy garlic sauce and toasted pieces of pita bread. Yum!! Trust me, this is one you want to make. It all comes together pretty quickly too. 🙂
Check out some more of my tasty chicken recipes here.
Street Cart Chicken and Rice
Ingredients
For the chicken:
- 2 tbsp fresh lemon juice
- 1 tbsp fresh oregano
- 1/2 tsp ground coriander
- 3 cloves garlic chopped
- 1/4 cup olive oil
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 tsp salt
- freshly ground pepper
- 2 lbs boneless skinless chicken breasts halved long ways if very thick
For the rice:
- 2 tbsp salted butter
- 1/2 tsp tumeric
- 1/4 tsp ground cumin
- 1/2 tsp garlic powder
- 1 1/2 cup basmati rice
- 2 1/2 cup chicken broth
- 1 tsp salt
For the sauce:
- 1/2 cup mayo
- 1/2 cup sour cream or greek yogurt
- 1 tbsp sugar
- 2 tbsp white vinegar
- 1 tsp lemon juice
- 2 cloves garlic finely chopped
- 1/4 cup fresh parsley chopped, optional
- salt and pepper to taste
- dash of hot sauce optional
To serve:
- 1 head iceberg lettuce shredded
- 2-3 tomatoes chopped
- 2-3 persian or mini cucumbers sliced
- pita bread cut into pieces and toasted in butter
- hot sauce
Instructions
For the chicken:
- Combine the lemon juice, oregano, coriander, garlic, salt, pepper, spices and olive oil. Place the chicken in a 1-gallon zipper-lock bag and add the marinade. Turn the chicken to coat, seal the bag, and marinate the chicken in the refrigerator overnight.
- Remove the chicken from the bag and pat it dry with paper towels. Heat the oil in a 12-inch heavy-bottomed cast iron pan or skillet over medium-high heat until it is lightly smoking. Add the chicken pieces and cook without disturbing until they are lightly browned on the first side, about 4 minutes. Using tongs, flip the chicken. Reduce the heat to medium and cook until the chicken is cooked through and the center of each piece registers 165°F. on an instant-read thermometer, about 6 minutes longer. Transfer the chicken to a cutting board and allow to cool for 5 minutes. Chop into 1/2 inch pieces.
For the rice:
- Melt the butter over medium heat in a large Dutch oven. Add the turmeric and cumin and garlic powder and cook until fragrant but not browned, about 1 minute. Add the rice and stir to coat. Cook, stirring frequently, until the rice is lightly toasted, about 4 minutes. Add the chicken broth and salt. Raise the heat to high and bring to a boil. Cover, reduce to a simmer, and cook for 15 minutes without disturbing. Remove from the heat and allow to rest until the water is completely absorbed and the rice is tender, about 15 minutes.
For the sauce:
- Combine the ingredients in a bowl or jar and mix well.
To serve:
- To serve, divide the rice, lettuce, tomato, and toasted pita bread evenly among four plates. Pile the chicken on top of the rice. Top with the white sauce and hot sauce. Serve immediately, passing extra sauce at the table.
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