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Chicken over Rice with White Sauce

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A flavorful street-cart style chicken over rice dish, served with seasoned rice and a creamy, tangy white sauce. Inspired by NYC halal cart meals.

Ingredients

Scale
  • 1 1/2 lbs boneless, skinless chicken thighs
  • 3 tablespoons lemon juice
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon garlic powder
  • 1/2 teaspoon paprika
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 2 cups basmati or long-grain rice
  • 3 1/2 cups chicken broth
  • 1/2 teaspoon turmeric
  • 2 tablespoons butter
  • For the white sauce:
  • 1/2 cup mayonnaise
  • 1/2 cup Greek yogurt
  • 2 tablespoons white vinegar or lemon juice
  • 1 teaspoon sugar
  • 1 tablespoon water (to thin, as needed)
  • 1 tablespoon chopped parsley (optional)
  • Salt and pepper to taste

Instructions

  1. In a bowl, combine lemon juice, cumin, coriander, garlic powder, paprika, salt, and pepper. Add chicken and marinate for at least 1 hour (or overnight).
  2. Heat olive oil in a large skillet over medium-high heat. Cook marinated chicken until browned and cooked through, about 5-7 minutes per side. Let rest, then chop into bite-sized pieces.
  3. To make the rice, melt butter in a saucepan over medium heat. Add turmeric and rice, and sauté for 1-2 minutes. Pour in chicken broth, bring to a boil, then reduce heat, cover, and simmer for 15-18 minutes until rice is cooked.
  4. For the white sauce, whisk together mayonnaise, Greek yogurt, vinegar (or lemon juice), sugar, salt, pepper, and parsley (if using). Add a little water to reach desired consistency.
  5. To serve, plate the rice, top with chopped chicken, and drizzle generously with the white sauce. Serve with shredded lettuce, tomato slices, or pita if desired.

Notes

  • Marinating the chicken overnight yields the best flavor.
  • You can grill the chicken for a smokier taste.
  • Add hot sauce if you prefer it spicy, just like NYC food carts.
  • The white sauce keeps well in the fridge for up to a week.

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