Bookmark
Like many memorable New York City adventures, my first foray into the city's famous street food, chicken and rice, ensued very early in the morning, a 2 AM stop after a night out visiting my friend at Columbia. The radiant glow of an unpretentious street cart on an otherwise dark street drew us in. Our stomachs famished from a night of dancing, we devoured the plate of saucy chicken and golden rice. After leaving New York, I was eager to create a recipe to enjoy the iconic flavors at home. And while many of us may have relished it as a late night snack, it's equally as delicious to enjoy throughout the week.
I first made this after coming home from New York and craving that unforgettable street cart taste. Now it is a favorite weeknight staple that reminds me of city lights and late nights.
Ingredients
- Fresh lemon juice: Brings brightness and balances spices
- Neutral oil: For marinating and searing without overpowering flavor
- Fresh garlic: Intensifies the marinade’s aroma and depth
- Salt: Enhances all other flavors
- Dried oregano: Adds herby backbone to the spice blend
- Coriander powder: Contributes floral citrusy notes
- Allspice: Brings warmth and complexity
- Cumin powder: Adds earthiness to the marinade
- Black pepper: Gives heat and balance
- Chicken thighs: Juicy and flavorful cut best suited for high heat cooking
- Greek yogurt: Forms creamy base of white sauce
- Mayonnaise: Adds body and richness to the sauce
- Lemon juice: Cuts through fat in sauce for balance
- Garlic: Gives the white sauce a zesty kick
- Black pepper: Adds seasoning and gentle bite
- Water: Loosens the sauce to drizzling consistency
- Salt: Essential for seasoning
- Sugar: Optional but rounds out sauce if too tangy
- Unsalted butter: Adds richness to the rice
- Green cardamom pods: Fragrant and warm foundation flavor
- Shallots: Build depth in rice base with subtle sweetness
- Turmeric: Provides signature golden color and earthiness
- Basmati rice: Aged variety preferred for fluffy grains
- Chicken stock: Infuses the rice with savory depth
- Salt: Brings out rice flavors
- Diced tomato: Adds freshness to the final dish
- Shredded lettuce: Offers crunch and balance
- Hot sauce: For fiery finish use harissa or Sriracha
- Warm pita: Ideal for scooping and serving
Step-by-Step Instructions
- Marinate the Chicken:
- In a large bowl whisk lemon juice oil garlic salt oregano coriander allspice cumin and black pepper until combined. Add the chicken and toss to coat. Cover and refrigerate for 1 to 4 hours.
- Soak the Rice:
- Rinse rice in a fine mesh sieve until water runs almost clear. Place in a bowl and cover with cold water. Soak for at least 30 minutes up to 4 hours.
- Make the White Sauce:
- In a bowl whisk together yogurt mayonnaise lemon juice garlic black pepper and sugar if using. Add water as needed until sauce is pourable but not watery. Adjust salt to taste.
- Cook the Rice:
- Drain soaked rice. In a large sauce pot melt butter and sauté cardamom and shallots for 5 to 6 minutes. Add turmeric and stir for 1 minute. Add rice stock and salt. Bring to a boil cover and reduce heat to low. Cook for 20 minutes. Turn off heat and let sit covered for 10 minutes then fluff.
- Cook the Chicken:
- Heat oil in a skillet over medium. Cook chicken thighs in batches 5 to 6 minutes per side until golden and cooked through. Rest 5 minutes then slice into strips.
- Assemble the Dish:
- Divide rice in bowls. Top with chicken tomato lettuce white sauce and hot sauce. Serve with warm pita.
Bookmark
Storage Tips
Store leftover chicken and sauce in separate airtight containers in the fridge for up to 3 days. Rice stays good up to 4 days and reheats well in the microwave with a splash of water.
Ingredient Substitutions
You can substitute chicken breast for thighs but watch the cook time to avoid dryness. No shallots Use yellow onions. If lacking cardamom skip or use a pinch of cinnamon for warmth.
Serving Suggestions
Serve with extra sauce on the side and add pickled onions or olives for contrast. Try folding leftovers into a wrap for a quick lunch option.
Bookmark
Frequently Asked Questions About Recipes
- → Can I use chicken breast instead of thighs?
Yes, but chicken thighs are preferred for their juiciness. If using breasts, be careful not to overcook them.
- → What makes the rice yellow?
Ground turmeric gives the rice its signature yellow color, along with flavor and aroma.
- → Is the white sauce made with yogurt?
It’s a blend of yogurt and mayonnaise, making it creamy with a tangy balance.
- → How spicy is the red sauce?
The red sauce is typically quite hot. Start with a few drops and adjust to taste using harissa or Sriracha.
- → Can I make it ahead of time?
Yes. You can prep and store the chicken, rice, and sauce separately in the fridge for up to 3 days.
- → Do I need special equipment to make this?
No special tools are needed. A large skillet or sauté pan and a pot for the rice will suffice.